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Carrots A La Sultana

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Ingredients
  Carrots 6 , scraped
  Lemon juice 2 Teaspoon
  All purpose 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 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), mashed
  Cucumber 1 Cup (16 tbs), thinly sliced
Directions

Sprinkle carrots with lemon juice.
Mix flour with salt.
Gradually beat in bouillon and 1 tablespoon of the oil.
When smooth, fold in egg white.
Heat remaining oil until very hot.
Dip carrot slices into batter and fry until brown and crisp.
Drain 011 absorbent paper.
Mix yogurt with garlic.
Pour mixture over carrots.
Serve at once with thinly sliced cucumber.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Carrot
Servings: 
4

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