Crispy, delicious, and taking no effort to make, these Carrot Fries With Lemon-Mint Dip by Giada De Laurentiis are a must-try prepared using fresh carrots, panko breadcrumbs, egg whites, safflower oil, and sour cream.

To make Giada’s Carrot Fries With Lemon-Mint Dip, heat the oil to 350°F (175°C) and fry the coated carrot sticks until they’re golden brown, which takes about 3 to 4 minutes per batch. It’s super easy and results in perfectly crispy fries every time.

You can also dip your carrot fries in Giada’s Avocado Hummus or Giada’s Avocado and White Bean Dip, both are creamy and packed with flavor.

Can I Make the Lemon-Mint Dip Ahead of Time?

Absolutely! You can make the Lemon-Mint Dip ahead of time and keep it in the fridge for up to 1 day. Just make sure to cover it tightly so it stays fresh and flavorful until you’re ready to serve.

Giada Carrot Fries With Lemon-mint Dip Ingredients

For the Dip:

• 1 cup sour cream
• 1/3 cup chopped fresh mint
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Fries:

• 5 cups safflower or vegetable oil
• 6 large egg whites, beaten
• 3 cups panko breadcrumbs (Japanese breadcrumbs)
• 4 large carrots, peeled and cut into 3-inch long sticks, each about 1/2-inch thick
• Kosher salt and freshly ground black pepper, for sprinkling

How To Make Giada Carrot Fries With Lemon-mint Dip

1. Prepare the Dip: Start by mixing 1 cup of sour cream, 1/3 cup of chopped fresh mint, 1 1/2 tablespoons of fresh lemon juice, 2 teaspoons of sugar, 1/8 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper in a medium bowl. Blend until smooth. Cover and chill for at least 30 minutes, or up to 1 day.
2. Heat the Oil: In a large, heavy-bottomed saucepan, heat 5 cups of safflower or vegetable oil over medium heat. Use a deep-frying thermometer to check that the oil reaches 350 degrees F. If you don’t have a thermometer, a cube of bread should brown in about 3 minutes.
3. Coat the Carrots: Place 6 beaten egg whites in a medium bowl and 3 cups of panko breadcrumbs in another bowl. Working in batches, drop the carrot sticks into the egg whites, coating them well. Let any excess egg white drip off, then roll the carrot sticks in the panko breadcrumbs until fully coated.
4. Fry the Carrots: In batches, carefully place the coated carrot sticks into the hot oil. Fry them until they are deep brown, which should take 3 to 4 minutes. Turn and separate the sticks with a wooden spoon. Adjust the heat to maintain 350 degrees F. Drain the fries on paper towels.
5. Serve: Place a bowl of the chilled dip in the center of a platter. Sprinkle the fries with kosher salt and freshly ground black pepper. Arrange the fries around the bowl of dip and serve immediately.

How Do I Keep My Carrot Fries Crispy?

To keep your carrot fries crispy, make sure to soak the carrot sticks in cold water before coating them. Fry in small batches to maintain the oil temperature. If they cool down too quickly, they’ll lose their crunch.

Recipe Tips

• Crunchy Carrots are Key: If you want those carrot fries to come out super crispy, make sure to soak the carrot sticks in cold water for at least 30 minutes before coating them. It helps them stay crunchy after frying, and nobody likes a soggy fry!
• Panko Power: Mix a tablespoon of cornmeal into the panko breadcrumbs for added texture. It gives the fries an extra crunch factor that’s guaranteed to make your taste buds do a happy dance.
• Fry in Batches: Don’t overcrowd the frying pan. Fry the carrot sticks in small batches to keep the oil temperature steady. Overcrowding drops the temperature, and no one wants floppy fries, right?

Recipe Variations

• Sweet Potato Switch: Swap carrots for sweet potatoes and add a dash of cinnamon to the panko mix. It gives a sweet-spicy twist that pairs so well with the lemon-mint dip, making your fries the star of the show.
• Herb-Infused Breadcrumbs: Mix finely chopped rosemary or thyme into the panko breadcrumbs for a herby twist. It’s like adding a little flavor party to your fries that’s sure to impress your guests.
• Add a Zesty Kick: Toss the fries with a sprinkle of lemon zest before serving. It adds an extra pop of citrus flavor that complements the lemon-mint dip and makes every bite a little more exciting.
• Bake ‘Em Up: If you’re not feeling the deep-fry vibe, toss the carrot sticks with a bit of olive oil and bake at 425°F (220°C) for about 20 minutes. It’s a healthier alternative and still gets you that crispy crunch without the oil splatter.

What To Serve With Carrot Fries

Serve your Carrot Fries with crunchy baked falafel, herbed quinoa salad, stuffed mini bell peppers, roasted garlic mushrooms, and creamy hummus with pita chips.

You can also pair them with a tangy Greek yogurt sauce, fresh dill and cucumber salad, a vibrant carrot and cabbage slaw, or spiced lentil patties for a delightful and varied spread.

How To Store Leftover Carrot Fries

In the fridge:

Store the leftover Carrot Fries and Lemon-Mint Dip in separate airtight containers. Place the fries in a container lined with paper towels to absorb excess moisture. Keep the dip in a tightly sealed container to prevent it from drying out. Refrigerate both items for up to 3 days.

In the freezer:

The Carrot Fries can be frozen for up to 1 month in an airtight container or freezer bag. However, the Lemon-Mint Dip does not freeze well and may separate or change texture. It’s best to store the dip only in the fridge.

How To Reheat Leftover Carrot Fries

Reheat your leftover Carrot Fries by placing them in a preheated oven at 375°F (190°C) for about 10 minutes. This method helps retain their crispiness and ensures they stay crunchy.

Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 5 minutes for a quick and crispy result.

Check out More Giada Sauce & Dip Recipes:

• Giada’s Go-To Balsamic Vinaigrette Recipe
• Giada De Laurentiis Classic Basil Pesto
• Giada De Laurentiis Bechamel Sauce
• Giada De Laurentiis Chimichurri Sauce