Recipe: Carrots su-age
(Lawrence K. Ho / Los Angeles Times)
Total time: 25 minutes
Note: If possible, shave the carrots using a mandoline for more of a "chip-like" shape.
4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long
Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor)
Salt to taste (optional)
1. Fill a medium pot, preferably cast iron, with enough oil to come up the sides 2 to 3 inches. Heat the oil over medium high heat until a thermometer inserted reads 325 degrees.
2. Add a small handful of carrot shavings to the oil. They will sizzle and within a minute begin to cook. The carrots are done when the vapor bubbles have quieted down.
3. Drain the fried carrots well on paper towels; they will crisp as they dry. Repeat with the remaining shavings, checking the temperature of the oil between each batch.
4. Handle the shavings with care, as they will be brittle. Serve plain, or with a little salt.
Each serving: 153 calories; 1 gram protein; 7 grams carbohydrates; 2 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 3 grams sugar; 50 mg. sodium.
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