Crispy carrots

I am ALWAYS on a mission to make fruit and vegetables rock, particularly for fussy eaters who may find the eating process more difficult than others.

These carrots tick one of the major boxes for many fussy eaters, they are crispy.

They can also be salty.

It’s possible to make them sweet.

They are super quick and simple to do.

The only negative is that it’s a fine line between cooked and overcooked (which makes them a little bitter).

Recipe – crispy carrots

Thin strips of carrot – as thinner and dryer is better I used bagged ones from the supermarket

Oil for frying (I used ghee but any oil suitable for high heat frying is good)

Salt

Can add honey/maple, powdered sugar or vinegar (best sprayed on) for flavour

Method

Heat a little oil in a small pan

Dry the carrot with a paper or tea towel.

When the oil is hot but not smoking, add carrot to the oil (it’s best done in batches so the oil stays hot)

Pull a carrot out of the oil with a fork to test if done (will take a few minutes to cook). The carrot should change colour but still be orange.

Remove from oil with a slotted spoon, and place on a paper towel.

Sprinkle with salt and/or other seasonings and eat!

Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), Massey University, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/