24 baby carrot sticks, 10cm long
2 lightly beaten eggs with a fork
1/2 cup all-purpose flour
to taste salt
2 tablespoons active dry yeast
1/4 cup cold water
frying oil
24 baby carrot sticks, 10cm long
2 lightly beaten eggs with a fork
1/2 cup all-purpose flour
to taste salt
2 tablespoons active dry yeast
1/4 cup cold water
frying oil
Wash the carrot tops and dry them
Whisk together the eggs, flour, salt, and yeast until well combined
Add the cold water slowly, whisking continuously to achieve a smooth batter
Heat the frying oil
Dip each carrot top into the batter and fry rapidly in hot oil
Drain on paper towels
Serve immediately
Serves 6 people.
