A few nights ago, for dinner, I experimented with a truly delicious and original vegetarian finger food appetizer! Inspired by an old recipe, the breaded asparagus prepared in the spring, I thought I could apply the same principle with other vegetables. And since my carrots, to be honest, were languishing in the fridge, I also applied the usual anti-waste rule, which is always a plus! The success of these breaded carrots was truly incredible and unexpected! They are so simple to make, considering that only a few basic ingredients that we all have at home in our pantry and fridge are needed, that even with unexpected guests, you will make a great impression in a few simple steps! You can serve them with an aperitif accompanied by some tempting sauces, like guacamole and even a vegan mayonnaise without eggs, made only with oil, lemon, soy milk, and turmeric, which you will fall in love with and use for everything! These snacks are just perfect for a happy hour or even as a simple side dish. They will conquer even your children, who are always very reluctant to consume vegetables, and the best part is that they are baked! What more could you want?
All “vegetarian” recipes are without meat and/or fish (N.B. they may include other animal protein-based foods, such as eggs and cheese).
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!
- 8 carrots (medium-large)
- to taste all-purpose flour
- 2.5 oz sliced bread
- 1 oz breadcrumbs (better if homemade)
- 1 oz Grana Padano DOP (grated)
- 1 egg
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Bowl
- 2 Bowls
- 1 Mixer
- 1 Knife
- 1 Fork
- 1 Baking sheet
- 1 Parchment paper
Preparation
To prepare the crispy breaded carrots, start by preparing the bread mix that will be used for breading: in a large bowl, mix the previously crumbled sliced bread with the help of a mixer, the breadcrumbs, the grated Grana, a pinch of salt, and a grind of pepper (fig. 1).
Wash, trim, and peel the carrots. Cut them in half lengthwise, then divide each half in two, and finally cut them horizontally into pieces of 3-4 inches (fig. 2).
Dip the carrot pieces a few at a time first in the flour, ensuring it adheres on all sides and shake off the excess (fig. 3).
Then in the beaten egg with a pinch of salt (fig. 4).
Finally, pass them in the previously prepared bread mix, pressing them lightly to adhere the breading, and arrange the carrots, taking care not to overlap them, on a baking sheet lined with parchment paper (fig. 5).
Bake in a preheated static oven at 390°F for about 15′ and then another 5′ in grill mode with the heat just above or until they are cooked and golden brown.
Serve them hot accompanied by a fresh salad or tempting sauces for delectable appetizers.
And voilà…the crispy breaded carrots are ready to be enjoyed!
Bon Appétit from FeFè’s Kitchen!
Storage
🟣Crispy breaded carrots can be stored in the fridge in a suitable container for refrigeration for 2-3 days. They will lose much of their initial crispiness, but just keep them 8′ in a preheated convection oven at 350°F to become crispy and tasty again like the first day.
