With a Japanese-style rotary cutter cut the carrots into long curls.
Pour the oil into a heavy-bottomed pot to a depth of 2 inches. Heat over medium-high until the oil registers 360 degrees on a deep-fry thermometer.
In a medium bowl, toss the carrots with the instant flour to coat evenly, and shake off the excess. Fry the carrot curls, in batches if needed, until crisp and very lightly browned. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Season with salt, to taste, and serve.