Shoestring Carrot Fries

Ingredients

oil for frying (about 2 cups)

10 oz bag shoestring carrots

1 T apple cider vinegar

1 T fresh orange juice

1 T orange zest

2 T finely chopped fresh mint leaves

salt to taste

Directions

Lay paper towels (a couple layers) in a 9x13" pan or a over large plate. Spread shoestring carrots evenly over paper towels; allow them to dry and come to room temp (about ½ hour*).

* water/moisture makes the oil spatter, so letting the carrots dry first is helpful to reduce that; also, cold carrots quickly drop the temperature of the oil...which means they'll absorb more oil rather than fry up nice and crispy

While carrots are drying and coming to room temp...

Finely chop mint leaves; zest orange and squeeze enough of orange to produce 1 tablespoon juice. Mix cider vinegar and orange juice in a food-safe (clean!) spray bottle.

Place the oil in a deep pot/saucepan over medium high heat until it reaches 350° F. Add a handful of carrots; stir occasionally, frying about 3 minutes or until crispy. (Work in batches -- don't try to fry them all at once; the temperature will drop below 325° F, and your oil may boil up...or up and over the top of your pot!) Thicker cut carrots will take a little longer to fry...  Remove with a slotted spoon onto paper towel lined plate (or back into the 9x13" pan). Make sure temperature of oil returns to 350° F between batches. 

Spray carrots with vinegar & orange juice; sprinkle with salt, orange zest and mint leaves.