Carrots with Fried Shallot Gremolata
- TOTAL TIME: 30 MIN
- SERVINGS: 4
At designer Pat Kuleto's two architecturally impressive restaurants in San Francisco's Rincon Park, Epic Roasthouse and Waterbar, executive chef Parke Ulrich serves these lemony carrots.
- 1 pound baby carrots of varying colors, tops trimmed to 1/4 inch
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1 1/2 cups vegetable oil, for frying
- 4 shallots, thinly sliced crosswise (1 1/4 cups)
- 1/4 cup rice flour or cornstarch
- 1/2 cup finely chopped flat-leaf parsley
- In a medium saucepan, cover the carrots with water, add a pinch of salt and bring to a boil. Cook over high heat until tender, about 10 minutes.
- Drain the carrots and return them to the saucepan. Toss the carrots with the olive oil and half of the lemon zest. Season them with salt and pepper.
- Meanwhile, in a small saucepan, heat the vegetable oil to 300°. In a small bowl, toss the shallots with the rice flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry just until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
- In a bowl, toss the fried shallots with the parsley and the remaining lemon zest. Transfer the carrots to plates and garnish with the gremolata. Serve right away.
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Congratulations to Mei Lin, winner of Top Chef Season 12.