Carrot bacon – All vitamins, minerals, and carrot taste removed

6) To remove any vitamins, minerals, and/or lingering taste of carrot, deep-fry in 375-degree canola oil for a minute and a half.

That’s my favorite line of the steps it takes to make these. I rarely fry anything because I hate messing with hot oil and too much grease doesn’t leave me feeling so well.

We all know that if it’s fried, it’ll get eaten, though. It’s the American way….totally unpatriotic to avoid fried foods, too. I’m sure of this.

So why not fry carrots, too? Once dark brown, I doubt they resemble anything even close to carrots taste-wise, but I think calling them bacon is a stretch, hehe.

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