Air Fryer Recipe
Garlic Parmesan Carrot 'Fries'
Carrot 'fries' are a delightful twist on the classic, offering a sweet and tender centre with crispy, browned edges. The air fryer excels at creating this texture, as it quickly removes surface moisture, allowing the oil and Parmesan to form a savoury crust without excess fat.
Ingredients
- 600g medium carrots, peeled or well-scrubbed
- 1½ tbsp olive oil
- 25g finely grated Parmesan
- 1 tbsp cornflour
- 1 tsp garlic granules
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp lemon zest, optional
Method
- Cut the carrots into even batons about 8–9cm long and 1–1.5cm thick.
- Pat the carrot sticks thoroughly dry with kitchen towel.
- Preheat the air fryer to 190°C for 3 minutes.
- In a large bowl, toss the carrots with the olive oil until every piece has a light sheen.
- Add the cornflour, garlic granules, smoked paprika, salt and pepper, then toss again until no dusty patches remain.
- Add 18g of the Parmesan and toss lightly, keeping the remaining cheese for the final minutes.
- Tip the carrots into the basket and spread them out.
- Cook at 190°C for 10 minutes.
- Shake the basket well, then use tongs to turn any pieces that are still pale on top.
- Cook for another 4–6 minutes, depending on thickness.
- Sprinkle over the remaining Parmesan and cook for 1–2 minutes more, just until the cheese melts and turns lightly golden.
- Transfer the carrot fries to a warm plate, scatter with parsley and lemon zest, then rest for 2 minutes before serving.
Nutrition
Calories: 250
