|Carrots||6 Large, scraped and cut info thin lengthwise strips|
|Lemon juice||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Chicken bouillon||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Egg white||1 , beaten|
|Plain yogurt||8 Ounce|
|Garlic||1 Clove (5 gm), mashed|
Sprinkle carrots with lemon juice; set aside.
Combine flour, salt, bouillon and 1 tablespoon oil; mix until smooth.
Fold in egg white.
Heat remaining oil in skillet until hot.
Dip carrot slices into batter; fry until brown and crisp.
Drain on paper toweling.
Blend yogurt and garlic together; pour over carrots.