Carote in pastella
Italian cuisine is known for its variety of delicious dishes and carrots in batter are no exception. These crispy breaded carrots are a delicious snack or light starter that both children and adults love.
Amount
servings
Ingredients list
- 500 g carrots
- 270 g all-purpose flour (UK: plain / white)
- 375 g water carbonated (very cold)
- 1 tsp baking powder
- salt to taste
- sunflower oil for frying
Directions
- First peel the carrots, remove the ends and cut into manageable sticks.500 g carrots
- Then sift the flour into a large bowl and add the baking powder. Now slowly pour in the very cold carbonated water, whisking vigorously until a lump-free homogeneous mass is formed.270 g all-purpose flour, 375 g water, 1 tsp baking powder
- Put enough sunflower oil in a large frying pan and heat to about 170°C/340°F. When the oil is hot enough, dip the carrot sticks one at a time into the batter and then place them in the boiling oil to fry for about 2 minutes.
- Fry only a few pieces at a time so that the oil temperature does not drop too much. Once they have a nice browning, remove with a slotted spoon, transfer to a plate lined with paper towels and drain briefly.
- Finally, salt to taste and serve immediately hot.Buon appetito!
Calories: 297kcal (15%)Carbohydrates: 64g (21%)Protein: 8g (16%)Fat: 1g (2%)Saturated fatty acids: 0.1g (1%)Polyunsaturated fatty acids: 0.4gMonounsaturated fatty acids: 0.1g
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