Who said that "fries" only come in the form of potatoes? Carrots and onions (as well as root celery, sweet potatoes, and even daikon) can be wonderfully fried, provided they are cut into the right pieces. The result will be no less delicious than the usual French fries! This recipe has another important detail — corn flour. And the second — double frying. The combination of this clever technique with the right ingredients will create a magnificent crispy crust on your vegetables that any fast food would envy.
INGREDIENTS
4 medium potatoes (500 g)
2 large carrots (300 g)
1 large red onion (200 g)
100–150 g of finely ground corn flour
salt
1.5 liters of vegetable oil for frying
mayonnaise and ketchup or barbecue sauce for serving
STEP-BY-STEP RECIPE
Step 1
Peel the carrots, potatoes, and onion. Cut the carrots and potatoes into sticks about 6x2x2 cm in size. Cut the onion into large wedges.
Step 2
In a deep narrow pot, heat the oil to 150°C over medium heat. Fry the carrots and potatoes in batches until soft (without browning). Place the cooked vegetables in a colander or sieve set over paper towels.
Step 3
Carefully toss the partially cooked vegetables with corn flour to coat the pieces evenly. Separate the red onion into layers and coat them in corn flour as well. Remove excess flour.
Step 4
Heat the frying oil to 190°C. Quickly fry the potatoes and onion a second time — this time until golden brown. Fry the onion at the very end.
Step 5
Place the vegetables on a warmed dish and season with salt. Serve immediately.
