Carrots With Fried Shallot Gremolata
- 1 pound baby carrots
- salt, pepper
- 1 T EVOO
- 1 t finely grated lemon zest
- 1 1/2 c vegetable oil
- 4 shallots, thinly sliced crosswise (1 1/4 c)
- 1/4 c rice flour or cornstarch
- 1/2 c finely chopped flat-leaf parsley
- (1) In saucepan, cover carrots with water, add pinch of salt, bring to a boil. Cook over high heat until tender, about 10 minutes.
- (2) Drain carrots, return to saucepan. Toss carrots with EVOO and half the lemon zest. Season with salt and pepper.
- (3) Heat oil to 300F in saucepan. In a small bowl, toss shallots with rice flour, separating them into rings. Transfer shallots to strainer and tap off excess flour. Add shallots to hot oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
- (4) In a bowl, toss fried shallots with parsley and remaining lemon zest. Transfer carrots to plates and garnish with gremolata.
carrots, salt, t, lemon zest, vegetable oil, shallots, rice flour, flatleaf parsley
Taken from www.epicurious.com/recipes/member/views/carrots-with-fried-shallot-gremolata-50154877 (may not work)