Carrots with Vinegar and Mint
Peel and trim 2 pounds of carrots and cut into quarter-inch rounds. Pat them dry.
In a large, heavy frying pan, add vegetable oil to one inch in depth, and heat the oil to 375 degrees. Place the carrots in the oil so they are not crowding each other and cook until lightly brown on the edges (three to four minutes). Remove carrots with a slotted spoon and transfer to paper towels to blot. Repeat with all carrots.
