Peel carrots and slice on a slight diagonal, so you get ovals that are a third of an inch thick. Spread flour on a plate. Break egg into a shallow bowl and add the salt and beat it. Put a quarter-inch of oil in an 8-inch skillet and heat over medium till the oil is 350 to 375.
Dip the carrots pieces in flour so they are coated on all sides. Then, qorking pretty quickly, dip one carrot piece at a time into the egg and then put it into the oil. They should fit in a single layer. Fry until golden brown, then turn and fry till golden brown on the other side. Remove the carrot pieces, drain briefly on paper towels, then serve immediately with dipping sauce:
For the sauce, mix the three ingredients and serve.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.9mg||16 %|
|Sodium 290.3mg||10 %|
|Potassium 136.4mg||4 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.4g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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