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Parve
Easy
4 Servings
Allergens 
40 Minutes
Diets
I’m always on the lookout for alternatives to carb-laden sides. When I tested this recipe, the fries were gone within minutes. It’s spicy, but not overwhelmingly so, and it has a soft inside with a crispy exterior. You can take it up a notch and serve them with the dipping sauce, but they’re totally awesome on their own, too. Make much more than you estimate you’ll need!
6 large carrots
1 and 1/2 – 2 tablespoons olive or walnut oil
1 teaspoon paprika
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
scant 1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste
3 tablespoons ground almonds
2 tablespoons Gefen Ketchup
2 tablespoons Gefen Mayonnaise
1/4 teaspoon Gefen Honey
1/4 teaspoon freshly squeezed lemon juice
pinch cayenne pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Cut carrots in half widthwise, and cut each half into quarters. (Each carrot makes eight fries.) Put them into a medium-sized bowl.
Add the oil, paprika, garlic, cayenne pepper, salt, and pepper. Toss to coat evenly.
Spread carrots in a single layer, on a Gefen Parchment-lined baking sheet. There should be enough space between them for them to bake properly and crisp up.
Bake for 15 minutes. Flip the fries over, sprinkle lightly with ground almonds, and return to oven for another 10 minutes, until crisp and getting brown.
In a small bowl, whisk together all sauce ingredients. Taste and adjust seasoning if necessary.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Spicy carrot fries Hi the pic looks like fries r very thin but the recipee says cut in half width wise the quarter. The quarter is length wise?
Yes, the quarter is lengthwise so they would be very thin.