Cornmeal-Crusted Carrot Fries

Carrot Fries 3

This was my first foray into making fries using a root vegetable other than sweet potatoes.

Truth is, I’ve known for a long time that you can whip up a batch of healthy fries using a multitude of options like carrots, parsnips, butternut squash and jicama. So I’m not sure why I’ve never tried it before?

Thanks to this post, I discovered another helpful trick to create super crispy fries: dusting them with cornmeal. And it works like a charm. They’re still softer on the inside than traditional fries, but overall they’ll give you that naughty crunch you crave.

Just one thing: please use organic cornmeal, as non-organic corn is one of the most genetically modified foods on the planet. And I like your genes just the way they are.

What veggie do you like to transform into fries?

Cornmeal-Crusted Carrot Fries
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, five ingredients or less
Recipe type: Side Dish
Serves: 2
  • 3 large carrots, peeled
  • 1 tbsp olive oil
  • 2.5 tbsp organic cornmeal
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • salt to taste
  1. Preheat the oven to 350 degrees F.
  2. Cut your carrots into fry-sized matchsticks. Put them in a large bowl and toss them in the olive oil.
  3. In a small dish, mix the cornmeal, paprika, cayenne and salt. Sprinkle the mixture over the carrots and toss until all the pieces are coated.
  4. Spread the carrots onto a prepared baking sheet and baking for about 35-45 minutes, until the cornmeal mixture is golden and crispy.


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One Response to Cornmeal-Crusted Carrot Fries

  1. Emma August 26, 2013 at 2:28 pm #

    Yummy! I made cornmeal crusted zucchini fries last week and they were super tasty too :)