Parmesan Carrot Fries

  • 4 servings



  • Cut carrots into rectangular strips about 3 inches long and season with salt and pepper.

  • In a bowl, combine breadcrumbs, parmesan, nuts and minced parsley.

  • Dredge carrots in flour, dip in beaten egg, then dredge in breadcrumb mixture.

  • In a skillet heat Untoasted sesame oil. Add carrots and pan fry over low heat, turning until crisp on both sides.

  • Garnish with Italian parsley.