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.