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🍽️ Crispy Carrot Skewers with Curry Ketchup

407 kcal · 30 min · 4 servings

Crispy Carrot Skewers with Curry Ketchup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil 1.5 liters of water with 2 tablespoons of salt in a pot.
  2. 2. Stir 2 tablespoons of curry powder into the boiling water.
  3. 3. Wash the mini carrots and trim the ends.
  4. 4. Simmer the carrots in the curry water for 20 minutes until tender.
  5. 5. Drain the carrots in a colander.
  6. 6. Rinse the carrots briefly with cold water and let them drain.
  7. 7. Crush the cornflakes into a shallow dish.
  8. 8. Mix the cornflakes with breadcrumbs, paprika powder, and salt.
  9. 9. Whisk the eggs in a second shallow dish.
  10. 10. Place the flour in a third shallow dish.
  11. 11. Roll each carrot first in the flour.
  12. 12. Dip the floured carrots into the egg mixture.
  13. 13. Roll the carrots last in the cornflake mixture.
  14. 14. Press the coating lightly to ensure it sticks.
  15. 15. Heat frying oil in a pot to approximately 170 degrees Celsius.
  16. 16. Fry the carrots in batches for 5 minutes until golden brown.
  17. 17. Let the finished carrots drain on kitchen paper.
  18. 18. Wash the lemon under hot water.
  19. 19. Grate approximately 1 teaspoon of lemon zest finely.
  20. 20. Mix ketchup, remaining curry powder, and honey in a small bowl.
  21. 21. Stir the lemon zest into the ketchup mixture.
  22. 22. Thread the carrots onto skewers as desired.
  23. 23. Arrange the skewers on a plate.
  24. 24. Serve the skewers with the curry ketchup.

Nutrition per serving