Air Fryer Recipe
Honey Lime Roasted Carrot Fries
Carrot fries are a delightful alternative to traditional potato fries, offering a sweet and slightly chewy texture. The air fryer is perfect for this dish, as it quickly removes surface moisture, allowing the oil and sugars to brown beautifully without the need for excessive fat.
Ingredients
- 650g carrots, preferably medium-thick
- 1 tbsp rapeseed oil or light olive oil
- 1 tsp cornflour
- 1/2 tsp fine sea salt, plus extra to finish if needed
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1 tbsp runny honey
- 1 lime, finely zested and juiced
- 1 tsp butter, melted, or 1 tsp extra oil for a dairy-free version
- 1 tbsp chopped fresh coriander or parsley, optional
- Pinch of chilli flakes, optional
- Greek yoghurt, lime wedges or a pinch of flaky salt, to serve
Method
- Scrub or peel the carrots, then cut them into fries about 1cm thick and 7–9cm long. Halve any very wide core pieces lengthways.
- Pat the carrot batons dry with kitchen paper.
- Preheat the air fryer to 190°C for 3 minutes.
- Put the carrots in a bowl with the oil, cornflour, salt, cumin, smoked paprika and black pepper. Toss thoroughly.
- Tip the carrots into the basket and spread them out. Cook at 190°C for 10 minutes, shaking the basket at the 5-minute mark.
- While the carrots cook, mix the honey, lime zest, 1 tbsp lime juice and melted butter in a small bowl.
- After 10 minutes, check the carrots. Cook for another 2–4 minutes if needed.
- Transfer the carrots back to the mixing bowl, add about two-thirds of the honey-lime glaze and toss quickly.
- Return them to the basket and cook at 180°C for 2–3 minutes, shaking once.
- Remove the carrots as soon as the glaze looks shiny and lightly blistered. Toss with the remaining glaze, chilli flakes if using, and herbs.
- Serve immediately with yoghurt or lime wedges.
Nutrition
Calories: 250
