BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI
Steps:
- For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
- For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
- Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
- Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
- Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
- Serve the carrot fries with the aioli for dipping.
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Umer Abid
[email protected]These were a great way to get my kids to eat their vegetables. They loved the crispy carrot fries and the lemony aioli.
Shobhit Sapkota
[email protected]I thought these were just okay. The carrot fries were a little limp and the aioli was too garlicky for my taste.
Thomas Eveland
[email protected]These were easy to make and turned out great! I loved the Parmesan crust and the aioli was the perfect dipping sauce.
Sayel Ahmed
[email protected]I'm not a huge fan of carrots, but I really enjoyed these fries. They were crispy and flavorful, and the aioli was a great addition.
Sisanda
[email protected]These were delicious! I made them for a party and they were a huge hit. Everyone loved the crispy carrot fries and the lemony aioli.
Levi Michael
[email protected]I loved the idea of these carrot fries, but I found them to be a bit too sweet for my taste. I think I'll try making them again with a different dipping sauce.
Jibon Jibon
[email protected]These were a great way to use up some leftover carrots. They were crispy and flavorful, and the aioli was a nice touch.
Bolorsuvd Munkhdorj
[email protected]I thought these were just okay. The carrot fries were a little dry and the aioli was too lemony for my taste.
Zodwa Gumede
[email protected]These were so easy to make and they turned out so well! I'm definitely going to be making these again.
MD Rocky Hossain
[email protected]I'm not usually a fan of carrot fries, but these were surprisingly good. The Parmesan crust added a lot of flavor and the aioli was a great complement.
Patrick Kashushura
[email protected]These carrot fries were a hit! I loved the crispy Parmesan crust and the lemon-basil aioli was the perfect dipping sauce. I'll definitely be making these again.