Now that’s what I call healthy nibbling. If you are concerned about them being slightly fried, don’t worry because they are fried in a fine and tasty coconut oil 😉 Hehe, now things look different right? I hope your hungry 😉
If you have an intolerance to carrots just substitute them with courgettes. The preparation stays the same. This snack is gluten, yeast, and sugar-free.
- 20 small carrots
- 2 eggs
- Breadcrumbs (gluten free)
- Sea salt
- Fresh pepper
- Some paprika powder *sweet*
Peel the carrots and sharpen them using a vegetable peeler. Just like as if you are sharpening a pencil 😉
Now whip the eggs in a deep plate and season them with salt, pepper, and paprika. Next, put the breadcrumb coating into a deep plate as well.
Afterward, heat up some coconut oil in a pan. Fill the frying pan with oil until the level of oil reaches approx. 2 cm. (It’s not a bath so don’t let them swim in it) First, dunk the carrots into the whipped eggs and moisten them well. Then, turn the carrots within the breadcrumbs coating until they are completely covered.
Now, put the carrots into the frying pan and let them roast (slowly) from all sides until they are crispy. As soon as they got a nice color, take them out of the pan, dab them dry with some kitchen paper and serve this wonderful dish with a dip of your choice.
I wish you great success and “Bon apétit”.