The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170&plusmn / 2 oC. Coating pick-up of batter formulations and moisture content, oil content, frying yield, bulk density, porosity, texture and color of fried slices were evaluated. In the second part of the study, the effects of different gum types (HPMC, xanthan gum, guar gum, guar-xanthan gum combination) on quality attributes were studied. No starch or gum added coating formulation was used as the control. Finally, images of carrot and batter sections of the fried samples were obtained using digital camera and area fractions of oil droplets were determined using image processing. Acceptable product quality was obtained at higher concentrations of pre-gelatinized tapioca starch. On the other hand, increasing dextrin concentrations had an adverse affect on the product quality. As a result of the study, guar-xanthan gum combination has been found as the most effective additive on the batter performance. This additive provided the highest moisture content, lowest oil content, highest volume and lightest color to the product after frying. The porous and crunchy structure obtained using this combination was at the acceptable level for deep-fat fried products. Determination of area fraction of oil droplets on carrot and batter surfaces of fried samples using image processing was correlated with the oil content of fried product at initial stages of frying. The correlation coefficient between moisture content and frying yield was found as 0.90. A correlation was also determined between oil content and moisture content (r= -0.88).