Crispy Fried Carrots

• 3/4 c. cornmeal
• 3/4 c. all-purpose flour
• 1 tsp. onion powder
• 1 tsp. Old Bay seasoning
• 1/2 tsp. salt
• 1/2 tsp. ground white pepper
• 2 1/2 Tbsp. chopped fresh parsley
• 1 egg white
• 2/3 c. buttermilk
• 1/2 tsp. hot sauce
• 4 large carrots, scraped and cut into thin strips
• vegetable oil

1. Combine first 7 ingredients; set aside.
2. Beat egg white until foamy; stir in buttermilk and hot sauce.
3. Dip carrots in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture.
4. Pour oil to depth of 1-inch in Dutch oven; heat to 350u0b0.
5. Fry carrots 2 minutes or until lightly browned.
6. Serve carrots immediately.
7. Yield:
8. 4 servings.

cornmeal, allpurpose, onion powder, bay seasoning, salt, ground white pepper, parsley, egg, buttermilk, hot sauce, carrots, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436891 (may not work)