Fried carrots with sauce
4 servings
30 minutes
Fried carrot with sauce is an original dish combining crispy golden carrots in a delicate batter with a refreshing cottage cheese-yogurt sauce. This dish resembles classic French fries but has a slight sweetness characteristic of carrots. Preparation involves pre-boiling the carrots to make them soft inside, followed by coating in aromatic batter with white wine for a tender flavor. Frying creates an appetizing crispy crust. The sauce made from cottage cheese, yogurt, and fresh herbs adds lightness and zest to the dish. Fried carrots are perfect as a snack or unique side dish for meat dishes, bringing brightness and new flavor nuances to the meal.
1
Boil the shredded carrots in salted water for 10 minutes.
- Carrot: 3 pieces
- Salt: to taste
2
Beat the egg with a fork, add wine and water, season with salt and pepper, gradually add flour and let it rest for 15 minutes.
- Chicken egg: 1 piece
- Dry white wine: 70 ml
- Mineral water: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 100 g
3
Heat oil in a pot or deep fryer.
- Vegetable oil: 1 l
4
Coat the carrot in flour, then in batter, and fry in oil until golden.
- Carrot: 3 pieces
- Wheat flour: 100 g
- Vegetable oil: 1 l
5
Place the cooked carrots on a paper towel to absorb excess oil.
6
For the sauce, put cottage cheese in a bowl, add yogurt, squeeze garlic, add finely chopped herbs and mix.
- Curd cheese (tvorog): 200 g
- Plain (natural) yoghurt: 3 tablespoons
- Garlic: 2 cloves
- Parsley: 1 bunch
- Cilantro: 1 bunch
- Dill: 1 bunch
7
Serve immediately with the sauce.