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Fried carrots (crispy and very fast!) – Gordon Ramsay’s version

The Fried carrots I’m a side delicious, perfect even as snacks ready in 10 minutes and with alone 3 ingredients! Imagine thin strips thin ones obtained from carrots first slice with a mandolin. Without breading, they are first dipped in flour then cooked in plenty of oil, where they become golden and super crunchy mouth watering!

Recipe very fast takes inspiration from my fried courgettes, identical method, only with fresh carrots, you can also use older ones that are stored in the fridge for too long! Fried carrots are ideal for accompany any type of second course: meat, fish, eggs, cheeses. I’m also a delicious one vegan snack suitable for i children, (believe me they won’t realize that these aren’t chips)! In forecasts of appetizers serve them with Guacamole or chickpea hummus; in this case however I advise you to slice them to a more double thickness to have a collect – sauce consistency!

Discover also:

Baked carrot chips (crispy and thin but without frying!)

Fried carrots recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	282 Kcal

Ingredients

Quantity for 4 people
2 large carrots About 1 tablespoon of flour (gluten-free is also fine) fry oil salt

Quantity for 4 people

2 large carrots

About 1 tablespoon of flour (gluten-free is also fine)

fry oil

salt

Method

How to make fried carrots

First of all, slice the washed and dried carrots with a mandolin.

In this case I chose a very thin cut but you can also widen the thickness to have them a little more double, especially if you then have to accompany them with sauces.

Once sliced, cut in half and then again into strips.

Finally, dip them in flour or starch:

how to make fried carrots - Recipe by Tavolartegusto

Then, when you have finished slicing them all, add plenty of oil to a pan and bring to temperature.

Always test with one and then immerse the rest, not all at once, they must not overlap.

A few seconds will be enough and they will fill with bubbles, within 40 seconds they are ready.

Be careful not to overcook, otherwise they will burn! count 30 – 40 seconds. However, if you have cut more often, you can wait a few seconds longer.

Finally, drain immediately on absorbent paper and then slide onto a plate without crushing. Finally, add a pinch of salt.

Your Fried carrots they are ready to serve!

crispy fried carrots - Recipe by Tavolartegusto

storage

Excellent to enjoy within a few hours, but you can also keep them the next day. Be careful not to crush them.

Also discover my collection of Contours

Lime and pepper risotto, a delicate and fragrant first course. Ideal for a last minute dinner – Gordon Ramsay’s version

If you want to have a romantic dinner or amaze your guests the Lime and pepper risotto is right for you as it is a first course simple, delicate and refined. It stands out for its fresh and citrus flavour, thanks to the presence of lime which gives a pleasant note of acidity, in contrast with the creaminess of the rice. The combination of lime and pepper creates an interesting balance of flavours, with black pepper adding a light spiciness and enhancing the aromas of the dish. Try it now and you will never want to do without it again!

Lime and pepper risotto

Ingredients for 4 people

350 g of Carnaroli rice
1 teaspoon mixed peppercorns
juice of half a lime
1 Lime zest
80 g of Butter
spring onion
salt, vegetable broth to taste

Preparation

Start by toasting the rice in a pan with about half the available butter, leaving it to cook for a couple of minutes over moderate heat. Meanwhile, crush the peppercorns in the mortar.
Subsequently, add the hot broth to the pan, enough to cover the rice by about an inch, and start cooking over a moderate heat.

Finely slice the white part of the spring onion and add it to the pan, while cut the stem part into slices and set it aside temporarily. Add the spring onion scraps to the vegetable broth. Season the risotto with a pinch of crushed pepper and add a light pinch of salt. Continue cooking the risotto by adding the necessary broth.

Once the rice is cooked, remove the pan from the heat and stir in the remaining butter, adding salt to taste. Then add the grated zest of a lime and half of its juice, completing with another pinch of pepper and part of the spring onion stem previously sliced.

Serve your delicate risotto, garnishing each plate with slices of the spring onion stem, a little crushed pepper and a little grated lime zest. Enjoy your meal!

Read also: Puttanesca risotto, even tastier than spaghetti. So creamy and tasty, mouth-watering.

Pretzel and white chocolate garlands – Gordon Ramsay’s version

The sweet pretzel and chocolate garlands they are delicious, very easy and quick desserts that anyone can make in a short time.

Enough only three ingredients: pretzels in the classic heart shape, white chocolate (or if you prefer milk or dark chocolate), colored sprinkles to decorate.

A truly original idea to prepare Easter sweets in 5 minutes, the sweet garlands can also be given as gifts and packaged in transparent bags.

They are also very cute to decorate the Easter table, or simply as tasty snack for your children.

To prepare them you will have to stick them together in a circular way pretzel with melted chocolate.

Then they decorate with glitter colored sprinkles and let them cool. The chocolate will solidify and the pretzels will stick together forming a beautiful garland. The sweet/savory taste will win you over.

Unleash your imagination and you will see what a success!

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Chef Gordon Ramsay Recipes