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Carrots A La Sultana Recipe
|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|
Calories 860 Calories from Fat 737
% Daily Value*
Total Fat 83 g128.4%
Saturated Fat 12.5 g62.4%
Trans Fat 0 g
Cholesterol 7.8 mg
Sodium 367.5 mg15.3%
Total Carbohydrates 25 g8.5%
Dietary Fiber 3.1 g12.6%
Sugars 7.8 g
Protein 6 g11.7%
Vitamin A 307.4% Vitamin C 13.3%
Calcium 10.9% Iron 9%
*Based on a 2000 Calorie diet
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.