+
0 (0)

Appetizers, Vegetarian

Carrots su-age

Carrots su-age
Lawrence K. Ho / Los Angeles Times

It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples -- shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the ... Read more

Total time: 25 minutes | Serves 4
  • 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)

Step 1Fill 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.

Step 2Add 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.

Step 3Drain 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.

Step 4Handle the shavings with care, as they will be brittle. Serve plain, or with a little salt.

Note: If possible, shave the carrots using a mandoline for more of a "chip-like" shape.

HAVE YOU TRIED


Coffee granita (granita di caffe)
Coffee granita (granita di caffe)

Shaved baby artichoke salad with risotto cakes
Shaved baby artichoke salad with risotto cakes

Lamb shanks with Merlot
Lamb shanks with Merlot

Sow's Ear White Velvet
Sow's Ear White Velvet

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Faith & Flower's deviled Jidori eggs
Chickpea turnovers
Muldoon's whiskey-marinated wings
Polenta latkes