Crunchy Parmesan Carrot Fries with Garlic Parsley Aioli

These carrot chips make the perfect indulgent side to any dish, are are perfect to dipping into our garlic parsley aioli. Super easy to create and incredibly easy to munch on – you won't be able to get enough of these!

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Crunchy Parmesan Carrot Fries with Garlic Parsley Aioli 

 

Ready in: 30mins

Prep: 15mins

Cook: 20mins

Serves: 2 

 

Parmesan Carrot Fries 

4 large carrots 

50g grated Parmesan cheese 

¾ cup panko breadcrumbs 

Tbsp flat leaf or dried parsley 

2 tsp paprika 

½ tsp garlic powder 

¼ tsp salt 

¼ tsp cracked pepper 

¼ cup flour 

1 egg 

Tbsp water  

 

Garlic Parsley Aioli 

¼ cup mayonnaise 

½-1 clove minced garlic 

½ tsp Dijon mustard 

1-2 Tbsp chopped parsley 

¼ tsp vinegar (optional) 

 

  1. Preheat oven to 200°C. Line a large oven tray with baking paper. Cut carrots into 1cm x 6cm chips and set aside. 

  1. In a large bowl, mix Parmesan, breadcrumbs, parsley, paprika, garlic powder, salt and pepper until combinedPlace flour in a bowl and whisk eggs with water in a second bowl.  

  1. Coat each piece of carrot first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Place carrots onto prepared tray in a single layer. 

  1. Drizzle with oil and season with salt. Bake in oven for 15-20 minutes, until golden and crispy. Turning once.  Season to taste and allow to cool for 2-3 minutes before serving. 

  1. In a small bowl, combine all garlic parsley aioli ingredients. 

  1. To serve, divide Parmesan carrot fries between bowls and dollop with garlic parsley aioli. 

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