| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Ready stead, Emp | 2 | servings |
INGREDIENTS
| Sunflower oil for deep frying | ||
| 8 | bn | Ed carrots |
| 1 | Egg; beaten | |
| 4 | tb | Oatmeal |
| 75 | ml | Greek yoghurt |
| 1/2 | Lemon; juice of | |
| 2 | tb | Chopped coriander |
INSTRUCTIONS
1 Heat a small pan 1/3 filled with sunflower oil. Bring a pan of salted water to the boil. Peel the carrots and trim the green top to 1. 2 Blanch the carrots in the boiling water for a minute. Drain and refresh in ice cold water and dab dry with kitchen paper. Dip each carrot in the beaten egg and toss in the oatmeal to coat. 3 Deep fry for 1-2 minutes until golden and cooked through, and drain on kitchen paper. 4 For the Dip: Mix the yoghurt, lemon juice and coriander in a bowl and add to a small serving dish on a plate. Arrange the carrots on a plate around it. Converted by MC_Buster. Per serving: 75 Calories (kcal); 3g Total Fat; (33% calories from fat); 5g Protein; 9g Carbohydrate; 94mg Cholesterol; 29mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“God makes it, we mess it”