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Battered fried carrots

Boiled carrots dipped in a batter of butter, flour, milk and egg and deep-fried in lard, served with parsley sauce. From Erken's Stor kokebok 1914, p. 372.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 372 (falt i det fri)

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About the dish

Erken places the battered carrots among her many ways of varying boiled root vegetables - here deep-fried in a simple batter of butter, flour, milk and egg, served with parsley sauce.

How to make it

  1. 1

    The batter

    Melt the butter, stir in the flour, thin with the milk and bring to a boil. Cool the batter.

  2. 2

    Eggs

    Stir in the egg yolks, and finally fold in the stiffly beaten egg whites.

  3. 3

    The carrots

    Boil the carrots tender, split them in two or four lengthwise depending on thickness, and cut them into about 5 cm long pieces.

  4. 4

    Deep-frying

    Place a few pieces at a time in the batter, lift them out with a spoon and put them in boiling lard (about 180 °C (355 °F)), so hot that the fat steams. Fry them a nice light brown.

  5. 5

    Serving

    Place them on kitchen paper and serve at once with parsley sauce.

Changes from the original

Measurements converted to modern units (deciliters, grams). 'Lard' is retained, but neutral frying oil is mentioned as an alternative. Frying temperature is given in degrees.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 372) → 1949 (korrekturlest, s. 409)~28% av teksten endretfjernetlagt til
25 gr. smør 50 gr. hvetemel ca. 2 1/2 del. melk 2 egg gulerøtter. Smørret Smøret smeltes, irøres melet, spædes speses med melken og gives gis et opkok, avkjøles, irøres eggeblommerne eggeplommene og de stivvispede eggehviter. Røtterne, Røttene, som er kokt og delt langsefter langs efter i to eller fire efter tykkelsen, skjæres i ca. 5 cm. lange stykker, lægges legges i deigen, et par stykker ad gangen, tages tas op med en ske skje og lægges legges i kokende smult, d. v. s. saa varmt, så varmt at det damper av smultet. Kokes pent lysebrune, lyse brune, serveres straks med persillesaus.

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Frequently asked questions

How do I make the batter for the battered carrots?
Melt 25 g butter, stir in 50 g wheat flour, thin with 2 1/2 dl milk and bring to a boil. Cool the batter, stir in 2 egg yolks and finally fold in the stiffly beaten egg whites.
Do the carrots have to be boiled first?
Yes, the carrots are boiled first. Then they are split lengthwise into two or four parts depending on thickness, and cut into about 5 cm long pieces before they are dipped in the batter.
How hot should the frying fat be?
The carrots are deep-fried in boiling lard - so hot that the lard steams. Add only a couple of pieces at a time and fry them a nice light brown.
What is served with them?
They are served at once after frying, with parsley sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 372, and makes 4 servings.

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