Take carrots to a new level with this cheesy parmesan version and homemade garlic aioli.
- To make the aioli, crush garlic into a bowl and add egg yolk, salt and lemon juice. Whisk lightly to combine. Add oil drop by drop at first, then in a slow steady stream, whisking until you have a smooth emulsion. This will keep, covered, in the fridge for 3-4 days.
- Remove the carrot tops, leaving a little stalk. Bring a large saucepan of salted water to the boil, add the carrots and cook for 3 minutes. Drain and then dry on paper towel.
- Combine the crumbs, zest, chilli, parsley and parmesan, and season. Place the flour and eggs in separate bowls. Roll the carrots first in flour, then in egg and cover in crumbs.
- Fry the carrots in hot oil for 1-2 minutes until crisp. Drain on paper towel. Serve with aioli.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set