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Crispy Carrot Rounds

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Crispy Carrot Rounds

3 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Crispy Carrot Rounds
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 275kcal


  • 4 tablespoon olive oil
  • 4 medium carrot
  • 1/2 cup cornmeal, yellow
  • 1/2 cup flour, all-purpose
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 large egg white
  • 1/2 cup buttermilk
  • 2 1/2 tablespoon parsley, fresh


  • Heat oil to 350°F. You will need at least 1″ worth.
  • Peel carrots and cut them into thin strips or rounds; you could even use a food cutter to make other shapes.
  • Mix together cornmeal, flour, onion powder, and salt. Set aside.
  • Beat egg white until foamy, then stir in buttermilk.
  • Dip carrots in milk mixture. Drain excess, then dredge in cornmeal mixture.
  • Fry 2 minutes or until ligthly brown. (Cook time will depend on how thick you cut your carrots.) Then remove from skillet and drain on paper towels.
  • Garnish with parsley if desired.
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Calories: 275kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 416mg | Fiber: 3g | Sugar: 5g

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