Crispy Fried Carrots

Ingredients (enough for 4 servings -- double if you're having company):

3/4 cup cornmeal

3/4 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon Old Bay seasoning powder

1/2 teaspoon salt

1/2 teaspoon ground pepper

2 1/2 tablespoons chopped fresh parsley

1 egg white

2/3 cup buttermilk

1/2 teaspoon hot sauce

4 large carrots, scraped ad cut into thin strips

cooking oil

Directions:

Combine the first 7 ingredients; set aside.

Beat egg white until foamy; stir in buttermilk and hot sauce.

Dip carrots in buttermilk mixture; drain off excess mixture, and dredge in cornmeal mixture.

Pour oil to depth of 1" into a Dutch oven or large skillet. Heat to 350 degrees.

Fry carrots 2 minutes or until lightly browned.

Serve carrots while hot.