Baby Corn and Carrot Fries
Baby Corn Carrot Fries is a quick and healthy snack. It also goes very well with any fried rice and pulao! It’s so spicy, so tangy and it has a
Baby Corn Carrot Fries is a quick and healthy snack. It also goes very well with any fried rice and pulao! It’s so spicy, so tangy and it has a nice sweetness to it which makes it taste amazing! So try this crunchy snack and share your comments!
You may also like Crispy Baked Potato Fries
Baby Corn Carrot Fries
Furthermore, I would like to give some of my suggestions for crispy baby corn carrot fries. Firstly, try to buy baby carrots from the supermarket. If it is not available, then cut the small sized carrots into thin strips. And also cut the baby corn into the same size. Finally, don’t bake it for a long time. Just bake it for 20 to 25 mins or until tender.
Baby Corn Carrot Fries 2017-08-27 06:21:14
Serves 2 It is a quick and healthy snack that also goes very well with fried rice. Print Prep Time 00:15 Cook Time 00:25 Total Time 00:40
Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Ingredients
- 150 g baby carrots
- 75 g baby corns
- 1 tbsp olive oil
- 1/2 tsp chili paprika powder
- 1/4 tsp salt or to taste
- Chopped coriander leaves for garnishing Instructions
- Clean carrots and corns properly and drain the water completely and then pat dry with the help of a kitchen towel.
- Then coat them with olive oil, salt and paprika powder in a wide bowl until well coated.
- Meanwhile, preheat your oven to 200 degrees C.
- Then place a sheet of an aluminum foil on the baking tray and grease it with some oil.
- Then spread the corns and carrots over the sheet evenly in a single layer.
- Place it in the preheated oven and bake it for 20 to 25 mins or until cooked through and tender.
- Then remove from the oven and transfer it to the serving plate.
- Finally, garnish it with some chopped coriander leaves. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Baby Corn and Carrot Fries
Serves 1
Prep Time: 00:15
Cook Time: 00:25
Total Time: 00:40
Ingredients
- 150 g baby carrots
- 75 g baby corns
- 1 tbsp olive oil
- 1/2 tsp chili paprika powder
- 1/4 tsp or to taste salt
- for garnishing chopped coriander leaves
Instructions
- Clean carrots and corns properly and drain the water completely and then pat dry with the help of a kitchen towel.
- Then coat them with olive oil, salt and paprika powder in a wide bowl until well coated.
- Meanwhile, preheat your oven to 200 degrees C.
- Then place a sheet of an aluminum foil on the baking tray and grease it with some oil.
- Then spread the corns and carrots over the sheet evenly in a single layer.
- Place it in the preheated oven and bake it for 20 to 25 mins or until cooked through and tender.
- Then remove from the oven and transfer it to the serving plate.
- Finally, garnish it with some chopped coriander leaves.
By Santhi Therese
The Indian Claypot
