Ingredients:
3/4 cup cornmeal
3/4 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
2 1/2 tablespoons chopped fresh parsley
1 egg whites
2/3 cup buttermilk
1/2 teaspoon hot sauce
4 large carrots, scraped and cut into thin strips ( can use more)
vegetable oil
Directions:
Heat vegetable oil to 350. You will need at least 1″ worth.
Scrape carrots and cut them into thin strips. I have also cut them into “coins.”.
Mix first seven ingredients and set aside.
Beat egg shite until foamy, then stir in buttermilk and hot sauce.
Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
Take out of skillet and drain on paper towels.
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.