Loaded Mexican-Style Carrot Fries


1 made it | 1 review | 0 photos

10 minutes
20 minutes
Loaded Mexican-Style Carrot Fries

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!


  • 1 large egg, whisked
  • 2 tbsp cold water
  • 70 g 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


  • Preheat the oven to 200°C/400°F. 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.

  • 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.


Reviews 1


May 8, 2021
Did not go crazy with all the extras but did make just the carrots and they were a hit!