How to make
Put the peeled and washed whole carrots in salted, boiling water. Boil them until tender, then drain and let them cool completely. Chop them into three parts, each with a length of about 1 1/2″ (3.5 cm), then divide each part into equal halves.
Beat the eggs in a bowl and put the flour in another. To make a smooth mixture, pour the eggs in a thin stream into the flour and stir constantly until you get a homogeneous mixture.
Add the barbecue spice and mix. Dip the carrots in the batter and fry them in heated oil on both sides until golden.
