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Oat Coated Carrots

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  • 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


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.