Fried Carrots
Ingredients
Directions
Cut the carrots into thin round slices.
Blanch the slices in boiling water for a few minutes.
Drain the carrots in a colander.
Fry the carrots in boiling fat until they are pale brown and crisp.
Place them on a paper towel on a dish, sprinkle lightly with salt, and serve.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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