Wow. Who would’ve thought that fried carrot strips with Cajun mayonnaise dipping sauce would be sooooo good? I mean, really good! You have to make these. The carrots come out crunchy, almost like potato chips. All you need then is to dip them into a spicy cool sauce and life is good!
The fried carrot strips with Cajun mayonnaise dipping sauce taste almost like sweet potatoes, actually. I could see cutting these into thin fries and having them come out fantastically crispy. The dipping sauce is also really good. It pairs up perfectly with the carrots.
Dark But Not Burnt
Don’t be afraid to fry the carrots until they are very dark. They aren’t burnt even though they may look that way. Any lighter and they will be soggy and soft – not a good combination for dipping!
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
Also try my spicy cranberry glazed carrots. Like fried? My fried poblano strips are the bomb.
Fried Carrot Strips
Ingredients
For the Cajun mayonnaise dipping sauce
- 1 cup mayonnaise
- 2 teaspoon lemon juice
- ½ teaspoon cayenne
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- kosher salt
For the carrots
- 6 carrots
- 4 cups vegetable oil
Instructions
- Combine all of the dipping sauce ingredients and refrigerate for at least 4 hours.
- Heat oil in a Dutch oven or deep-fryer to 350 F.
- Cut the carrots into 1/16″ thick strips lengthwise.
- Working in batches, fry the carrots until dark, about 10-20 seconds. Remove to a paper towel-lined plate to drain.
- Serve with the dipping sauce.
Nutrition
Nutritional values are approximate.
