Loaded Mexican-Style Carrot Fries

A lighter alternative to those crisps and dips - try my loaded Mexican-style carrot fries!

It might sound a bit crazy to turn carrots into a Mexican sharing dish, but we have raw veggies and dips right?

These are based on my Baked Parmesan Carrot Fries but kicked up a notch with those delicious Mexican flavours!

Loaded Mexican-Style Carrot Fries is the kind of food you put on the table in front of your kids and they go 'Yay!!!' because it looks like gorgeous, colourful party food. Added to that, they don't need to use knives and forks, and they can dip and splodge to their hearts content.

All the while, I'm rubbing my hands together gleefully, because I managed to get them to eat carrots as a TREAT! If you want to add another veggie, you could do some courgette fries too. Double delish!

So how has your week been so far guys?

I'm feeling a little frazzled at the moment - working days, nights and weekends. Hopefully things will calm down next week, but coffee is my best friend right now.

And of course it's the Easter holidays next week! Now that the kitchen is done (reveal coming soon, I promise, just got to get through a week or two of other backlog video work first), we need to get started on the garden. Booooring! I really don't enjoy gardening.

That's not 100% accurate - I like growing herbs, fruits and veg - I just can't be bothered with all the mowing, weeding and flower planting.

I think to me, it only feels worth it if I'm going to eat it.

Yep, thinking about my stomach once again!

Hopefully in April we'll get to the point where we have a new lawn laid, BBQs cleaned and new garden furniture ordered. Then we can get started on the BBQ recipes and cocktails!! If you wanted to stick with the Mexican Flavours you could serve the Carrot Fries with these delicious Mexican Chicken Skewers with Picante Salsa or Crispy Fish Tacos.

The kids have also requested a trip to Chester zoo, a picnic, a few movie days and playdates with their buddies.

As always, i'm looking forward to a large Cadbury egg, eaten straight from the fridge (Mmmm love it when it's crisp) and some more of these chocolate orange hot cross buns!

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Loaded Mexican-Style Carrot Fries

By: Nicky Corbishley

A lighter alternative to those crisps and dips - try my loaded Mexican-style carrot fries! A great party food, snack or lunch. Vegetarian and gluten free!

5 from 1 vote

Rate this Recipe Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Mexican

Servings 2 Servings

Calories 455 kcal

Ingredients

 

• ▢ 1 large egg - lightly whisked
• ▢ 2 tbsp cold water
• ▢ 70 g (⅔ cup) grated parmesan cheese
• ▢ 3 large carrots - washed (no need to peel) and sliced into batons
• ▢ ¼ tsp salt
• ▢ ¼ tsp pepper
• ▢ 3 tbsp soured cream
• ▢ 3 tbsp fresh salsa
• ▢ 1 large ripe avocado - stone removed, one half sliced, the other half chopped into chunks
• ▢ 1 small red onion - peeled and thinly sliced
• ▢ 1 mild red chilli - sliced
• ▢ small bunch fresh coriander - roughly torn

INSTRUCTIONS

 

• Preheat the oven to 200C/400F (fan). Line a baking tray with parchment or a non-stick silicone mat.
• Mix the egg and water and place in a shallow dish. Place the grated parmesan in another shallow dish.
  1 large egg, 2 tbsp cold water, 70 g (⅔ cup) grated parmesan cheese
• Roll the carrot batons in the egg, then in the parmesan. Arrange on the baking tray so the carrots aren’t touching. Sprinkle on the salt and pepper and place in the oven for 15-20 minutes, turning once until dark golden brown.
  3 large carrots, ¼ tsp salt, ¼ tsp pepper
• Remove the carrots from the oven and arrange on a plate or board. Top the carrots with the sour cream and salsa, then arrange the avocado slices and chunks, red onion slices, red chilli slices, and fresh coriander on top. Serve immediately.
  3 tbsp soured cream, 3 tbsp fresh salsa, 1 large ripe avocado, 1 small red onion, 1 mild red chilli, small bunch fresh coriander

✎ Notes

Nutritional Information is per Serving.

Nutrition

Calories: 455kcalCarbohydrates: 28gProtein: 20gFat: 30gSaturated Fat: 11gCholesterol: 122mgSodium: 1137mgPotassium: 1109mgFiber: 11gSugar: 10gVitamin A: 16380IUVitamin C: 52.4mgCalcium: 483mgIron: 2mg

Keywords Any Time Of the year

Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More