Zucchini and Carrot Fry
Frying is not the first choice of many, however once in a while it is nice to have.
Servings 6 servings
Calories 350kcal
Ingredients
- 2 carrots medium-sized
- 2 zucchini medium-sized
- 1 egg large
- 100 grams flour
- 75 millilitres water
- 75 millilitres sparkling mineral water
- olive oil to fry
- 1 pinch salt
- 1 pinch ground black pepper
- 200 grams yogurt
- 2 garlic cloves crushed
Instructions
Carrots
- Peel the carrots, cut off the stem. Slice diagonally about a centimetre thick. Try to cut them to equal sizes.
Zucchini
- Peel the zucchinis, cut off the stem. Slice diagonally less than a centimetre thick. Set aside.
Dip
- In a bowl, break an egg, whisk shortly.
- Add water, sparkling mineral water and slowly add the flour. Make a smooth dip.
- Also, add salt and black pepper. If you want it saltier, increase the salt as you like. Black pepper is optional.
Frying
- Dip the zucchinis and the carrots into the dip mixture. Shake to make the excess dip dropdown.
- Add olive oil into a skillet, heat up slightly.
- Fry the zucchini and the carrots on both sides.
- Take out to a plate with a paper towel to soak up the excess oil.
Yogurt
- Mix the yogurt in a bowl until smooth.
- Crush the garlic and add to the yogurt, mix again.
- Serve next to the fried vegetables.
Notes
You can use this recipe for other vegetables too.
The texture of the batter should be pudding-like. Add the flour gradually and stop adding once you obtain this texture.
Deep fry the vegetables as they will soak less oil. Make sure the oil is heated enough. Check with a little piece of vegetable, if it sizzles, it is ready.
Take out to a plate covered with paper towels to soak up the excess oil.