Peel carrots and cut lengthwise into 4-in.
pieces. Don't use baby carrots. Steam in water
until crisp-tender about 20 minutes. Drain.
Cool completely. Put flour in bag with carrots.
Shake until coated. Shake off excess flour,
colander works well. Fry in butter 20-40
minutes until well-browned. Salt and pepper as
cooking.
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