Crumbed Carrots
Serves 2

Ingredients
6-8 young carrots
4 tbsp seasoned flour
2 eggs
6-8 tbsp fresh breadcrumbs
1-2 tbsp vegetable oil

Method
1. Trim the tops off the carrots, leaving ¼cm/1/8in of green. Cook the carrots in boiling salted water until tender and drain well.
2. Place the seasoned flour and breadcrumbs on two separate plates.
3. Beat the eggs with some salt and pepper and pour into a wide dish.
4. Coat the carrots in flour then roll in the egg and finally coat in the breadcrumbs.
5. Heat the oil in a frying pan and fry the carrots in batches until the crumbs are crisp and golden. Drain on kitchen paper and serve at once.