Parmesan Carrots With Aoli

• Carrots
• 2 cups young carrots
• 1 cup fresh white breadcrumbs
• 2 teaspoons grated lemon zest
• 1/4 teaspoon chilli flakes
• 2 tablespoons chopped Italian parsley
• 2 tablespoons finely grated Parmesan
• 1/4 cup flour
• 2 eggs, beaten
• 2 cups vegetable or peanut oil
• Aoli
• 2 cloves garlic
• 3 egg yolks
• 1/2 teaspoon dijon mustard
• 4 tablespoons vegetable or grapeseed oil
• 1/2 cup olive oil
• juice of 1 lemon

1. Remove carrot tops, leaving a little stalk. Add to a pot of boiling water and cook for 3 minutes.
2. Drain and dry well.
3. Combine breadcrumbs, parsley, chilli flakes and Parmesan.rnSeason.
4. Roll carrots first in the flour, then eggs and then breadcrumbs.
5. Fry the carrots in hot oil for 1-2 minutes until crisp. Drain on paper towel and serve with the aoli.
6. Place the garlic in the food processor along with the egg yolks and mustard and process to combine.
7. With the machine on, slowly add the oils, lemon juice , and salt and pepper to taste.

carrots, young carrots, fresh white breadcrumbs, lemon zest, chilli flakes, italian parsley, parmesan, flour, eggs, vegetable, garlic, egg yolks, dijon mustard, vegetable, olive oil, lemon

Taken from food52.com/recipes/9964-parmesan-carrots-with-aoli (may not work)