| 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.
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“God makes it, we mess it”