Julienne the Vegetables: Using a mandoline or food processor, cut the peeled carrots and potatoes into fine, uniform matchsticks, about 2. 5 inches or 6. 5 cm long. Uniformity is crucial for even cooking.
Soak and Dry: Place the cut vegetables into separate bowls of ice water and soak for 30 minutes. This removes excess starch.
Drain thoroughly and pat completely dry with paper towels—moisture is the enemy of crispiness!
Heat the Oil: Pour oil into a deep pan to a depth of 2 inches or 5 cm.
Heat over medium-high heat until it reaches 370°F or 190°C (375°F) on a deep-fry thermometer.
Fry in Batches: Carefully add a small handful of vegetables to the hot oil.
Fry until golden brown and crisp, then remove with a slotted spoon and drain on paper towels.
Repeat in small batches, allowing the oil to return to 370°F (190°C) between each batch to prevent sogginess.
Season and Serve Immediately: Transfer the hot, fried straws to a mixing bowl. Immediately sprinkle with salt, cayenne, and a drizzle of lemon juice.
Toss gently to coat and serve right away in an open bowl to maintain their crunch.
Pat the julienned vegetables completely dry with paper towels after soaking. Any moisture will create steam and result in soggy fries.
Fry in small batches to avoid overcrowding the pan. This keeps the oil temperature stable and ensures each piece gets perfectly crisp.
Season the moment the hot straws come out of the fryer. The heat helps the salt and spices adhere for maximum flavor.
