Carrots A La Sultana
|Carrots||6 , scraped|
|Lemon juice||2 Teaspoon|
|All purpose 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||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Cucumber||1 Cup (16 tbs), thinly sliced|
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.