½cupcrystal hot sauceor your fav vinegary hot sauce
¼cuphoney
4Tbspcold unsalted buttercubed
Kosher saltto taste
Dilly Blue Cheese
½cupplain full fat greek yogurt
½cupcrumbled blue cheese
2Tbspkewpie mayonnaise
1garlic clovefinely grated
2green onionsthinly sliced (green and white parts)
2Tbspchopped fresh dill
Kosher salt and pepperto taste
Instructions
In a large bowl whisk all purpose flour, rice flour, cornstarch, salt, egg and sparkling water until just combined. Lumps are ok! Refrigerate for 30 minutes.
Meanwhile, make the sauces. For the buffalo sauce, add hot sauce and honey to a small sauce pan over medium heat. Bring to a simmer and add butter, 1 cube at a time, whisking to melt fully before adding the next cube. Once all butter is added, simmer for 2-3 minutes. Season with salt and set aside.
For the blue cheese, mix everything together in a small bowl and season to taste with salt and pepper. Refrigerate until ready to use. Mix smoked paprika and cayenne together in a small bowl. Set aside.
In a large heavy bottomed pot, over medium heat, add canola oil (you want about 2 inches of oil) and heat until oil is 350ºF. Line a sheet tray with a wire rack or paper towels.
Remove batter from the fridge and place over an ice bath to keep cold as you fry. Dip a few carrot sticks at a time into the batter and toss to coat. Shake off excess batter and carefully transfer to the hot oil. Fry for 3-5 minutes until lightly golden and very crispy.
Transfer to the prepared sheet tray and immediately sprinkle with salt. Serve immediately sprinkled with a touch of the paprika cayenne mix, and the two sauces on the side for dipping.