Everyone knows it’s a struggle to get little kids to eat their vegetables! Every time I give Zelda anything that is veggie based she immediately crinkles her nose and gives me the ultimate look of disgust. I think the only way to end the “eat your vegetables” struggle is to turn them into something else. Enter Carrot Fries with Lemon Mint dip. This dip is one of the best I’ve had! It’s light and refreshing, and perfect for dipping “fries” into. To make the carrot fries you need eggs, panko, long carrots, and salt and pepper. The dip requires 1 cup sour cream, 1/3 cup fresh chopped mint, 1 ½ tablespoons lemon juice, 2 teaspoons sugar, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Begin by combining all of the dip ingredients together in a large bowl. Stir until everything is blended and allow to chill (covered) in the fridge for 1 hour. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Peel and cut the carrots down to your desired “fry” size. Remove the yolks from the eggs and place the egg whites in a bowl. Pour the Panko into a separate bowl. Dip the carrots in the egg whites and then in the panko until they are completely coated. Place on the baking sheet. Repeat this process until you have your desired amount of carrot fries. Allow to bake in the oven for 20-30 minutes or until the fries and golden brown and crispy. Serve with the Lemon Mint Dip and watch your little ones eat their veggies in disguise!