Colorful Carrots Breaded in Hazelnut
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g carrot (s), small colored ones
- 1 egg (s)
- 20 g butter
- 2 tablespoon hazelnuts, ground
- 5 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Cut the greens from the carrots down to 2 cm. Peel the carrots. Heat a pan with the butter. Fry the carrots on all sides so that they develop toasted aromas and become soft.
- In the meantime, whisk the egg and mix the breadcrumbs with the hazelnuts, remove the carrots from the pan and let cool. Build the egg and the nut-breadcrumb mixture into a breading line. First roll the carrots in the egg then in the breadcrumbs and nuts mixture
- and fry until golden brown in the same pan. Arrange and serve.
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