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Reviewed: Aug. 30, 2008

Very good! They were light, had a good flavor and I added 1/4 cup of Parmesan cheese. My family and company loved them. I served them with Ken's Honey Mustard Salad Dressing and also some blue cheese dressing.

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Reviewer:

CJFisher

	Cooking Level: Expert Living In: Winter Park, Florida, USA
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Reviewed: Dec. 16, 2006

My family loves carrots, but we always get tired of raw, or steamed. That was the only way I knew how to prepare them. When I found this recipe I was so excited. I had everything on hand and I made them immediately. The family ate them up and they ask for them all the time. I have to at least make them once a week. I think my son would eat them everyday if I would make them. Thanks so much for this recipe.

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Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Sep. 11, 2006

These were perfect! I prepared them according to the directions with the exception that I didn't fry them quite as long as stated. They seemed to be cooked in half the time. I might have gotten a rather strong shallot because the amount called for in the recipe seemed a little strong. They were very easy to prepare and tasted wonderful paired with a salad and some broiled fish. Thanks for the keeper recipe!

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