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Turkish Carrots

Yogurt.Cooks's picture
Turkish carrots are fried carrots coated with butter. Prepared with a mix of yogurt, flour and eggs with lemon juice to flavor, the turkish carrots are best served hot and fresh as a side.
Ingredients
  Carrots 6 Large, scraped and cut info thin lengthwise strips
  Lemon juice 2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  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
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 575 Calories from Fat 492

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 8.3 g41.6%

Trans Fat 0 g

Cholesterol 5.2 mg1.7%

Sodium 252.3 mg10.5%

Total Carbohydrates 17 g5.8%

Dietary Fiber 2.3 g9.3%

Sugars 5.4 g

Protein 4 g7.8%

Vitamin A 241.3% Vitamin C 9.1%

Calcium 7.4% Iron 5.9%

*Based on a 2000 Calorie diet

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Turkish Carrots Recipe