Carrots with Fried Shallot Gremolata
Ingredients
- 1 pound baby carrots of varying colors, tops trimmed to 1/4 inch
- Salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1 1/2 cups vegetable oil, for frying
- 4 shallots, thinly sliced crosswise (1 1/4 cups)
- 1/4 cup rice flour or cornstarch
- 1/2 cup finely chopped flat-leaf parsley
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