Name: Deep Fried Carrot
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 dozen small carrots; 1 lemon; 1/4 cup plain flour; 1 teaspoon all-purpose rub; 2 cups plain flour; 4 tablespoons all-purpose rub; 1 can beer; 2 cups oil (such as peanut oil)

Skewered deep-fried carrots are a playful and flavorful twist on classic American fair food, turning a popular vegetable into a crispy, crave-worthy snack. By skewering the carrots, you not only make them easy to handle and serve, but you also give them a fun presentation that stands out at barbecues and on camping trips.

Before frying, the carrots are lightly steamed to ensure they are tender on the inside. Once skewered, they are dusted in flour and then dipped in a BBQ rub seasoned batter, giving them a subtle outdoor flavor. They are cooked until golden and crisp. The result is a beautifully crunchy exterior that gives way to a soft, sweet carrot center. It is a satisfying contrast of textures and flavors that elevates a simple vegetable into something special.

The natural sweetness of carrots pairs perfectly with a savory batter, creating a flavor balance that is both familiar, yet unexpected. They can be served alone or with a range of dipping sauces such as ketchup, ranch, or a sweet BBQ sauce. They’re great as an appetizer, a snack for kids and adults alike, or a creative side dish at BBQs and picnics.

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Square white plate serving skewered deep fried carrots.

These deep fried carrots are like the vegetable world version of corn dogs, making a tasty easy way to eat carrots outdoors.

White dish with carrots, some that have been skewered.

After the carrots have been steamed, they are skewered in preparation for the deep frying and making them easier to hold and eat.

Three deep fried carrots being held up on their skewers.

Once deep fired the carrots are golden brown and packed with the flavor of the BBQ rub that was added to the batter.

A cast iron wok over fire cooking skewered carrots.

The battered carrots are cooked in a wok. The skewers make it easy to add, remove, and eat the carrots when cooked.

Deep Fried Carrot Recipe

Dean Schumann

reviews

Not the first thing you think of, but deep fried carrots are a surprisingly tasty option for your next event.

Print Review

Preparation 10

Cook 10

Steam 10

Ready in 30

Servings

CourseSide Dish

InfluenceGlobal

DifficultySeasoned

MethodDeep Fry

Similar RecipesHand Food

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Ingredients

Carrot Preparation

1 dozen small carrots
1 lemon

Seasoned Flour

1/4 cup plain flour
1 teaspoon all-purpose rub

Batter

2 cups plain flour
4 tablespoons all-purpose rub
1 can beer

To Cook

2 cups oil such as peanut oil

Equipment

steamer
12 skewers
2 shallow bowls
wok or deep fryer

Directions

Carrot Preparation

Peel the carrots.
Bring a steamer to the boil with water and the juice of the lemon.
Steam for 10 minutes or until the carrots are tender. Drain and put aside.
Skewer each carrot.

Seasoned Flour

In a shallow bowl, combine the flour and all-purpose rub.

Batter

In a shallow bowl, combine the flour, all-purpose rub, and beer.

To Cook

Set up the wok for deep frying. For example, in a kettle grill, using an upside-down kettle kone, with a rack holding the wok.
Heat the two cups of oil until 250 degrees F (180 degrees C).
Dust each carrot in the seasoned flour, then in the wet batter.
Deep fry each carrot until the batter is golden brown, about 5 minutes.

Nutritional Information

Calories: 475kcalCarbohydrates: 70gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 10mgPotassium: 247mgFiber: 4gSugar: 1gVitamin A: 469IUVitamin C: 16mgCalcium: 181mgIron: 9mg