Carrot Ribbons

3 bunches baby carrots, of different colors
1/2 cup corn starch
8 cups canola oil

• Using a vegetable peeler, peel each entire carrot into very long strips.
• In a large bowl, toss the strips with the cornstarch.
• In a medium-sized pot, heat the oil until it reaches about 350°F and fry the carrots in batches for about 2 minutes.
• Remove the carrots from the heat and let cool.