Parmesan carrots with aioli

Take carrots to a new level with this cheesy parmesan version and homemade garlic aioli.

Recipe «Parmesan carrots with aioli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g baby carrots, peeled, 250g fresh white breadcrumbs, 2 tsp grated lemon zest, 1/4 tsp dried chilli flakes, 2 tbsp finely chopped Italian parsley , 2 tbsp finely grated parmesan cheese, 6 tbsp plain flour, 2 eggs, beaten , 500ml vegetable oil or peanut oil, to fry, 3 garlic cloves, peeled, 1 egg yolk, 1 tsp sea salt, 2 tsp lemon juice, 175ml extra virgin olive oil.

Ingredients:

• 500g baby carrots, peeled 
• 250g fresh white breadcrumbs 
• 2 tsp grated lemon zest 
• 1/4 tsp dried chilli flakes 
• 2 tbsp finely chopped Italian parsley 
• 2 tbsp finely grated parmesan cheese 
• 6 tbsp plain flour 
• 2 eggs, beaten 
• 500ml vegetable oil or peanut oil, to fry 
• 3 garlic cloves, peeled 
• 1 egg yolk 
• 1 tsp sea salt 
• 2 tsp lemon juice 
• 175ml extra virgin olive oil 

Instructions

1. 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.
2. 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.
3. 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.
4. Fry the carrots in hot oil for 1-2 minutes until crisp. Drain on paper towel. Serve with aioli.