Loaded Mexican-Style Carrot Fries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked carrot fries coated in egg and parmesan, topped with avocado, salsa, and fresh cilantro. A lighter, Mexican-inspired party snack or lunch that satisfies like a comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large egg (lightly whisked)
- 2 tbsp cold water
- 70 g (2/3 cup) 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1057mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 982mg
- Calcium
- 387mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1057MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.