Oat coated carrots
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sunflower oil for deep frying | ||
| 8 | bunches | Ed carrots |
| 1 | Egg; beaten | |
| 4 | tablespoons | Oatmeal |
| 75 | millilitres | Greek yoghurt |
| ½ | Lemon; juice of | |
| 2 | tablespoons | Chopped coriander |
Directions
1 Heat a small pan ⅓ 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: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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