Fried Carrots

3 large carrots, cleaned and sliced into thin strips
1 teaspoon of salt
1 egg, beaten
1 cup of buttery cracker crumbs
Vegetable oil

Place carrots and salt in a small saucepan; add water to cover.
Bring to a boil; reduce heat and cook 10 minutes or until tender.
Drain.
Dip carrot strips a few at a time, into egg; dredge in cracker crumbs.
Fry strips in hot oil (375º) until golden brown; drain on paper towels.
Serve hot.
Yield about 2 dozen

Serving suggestion: Fried Carrots may be served with Dill sauce