Fried Cauliflowers and Carrots

(Karnabahar ve Havuc Kizartmasi)

Small cauliflower, peel off stem leaves, separate the florets
1 large carrot, peeled, sliced diagonally
1/2 cup sunflower oil

Sauce to fry:
2 eggs
2 tablespoonful flour
1 tbsp rice flour
1/4 cup water or beer
Salt

Sauce #1:
1 cup yogurt
1-2 cloves garlic, smashed with salt

Sauce #2:
1 lemon juice
1 tsp crushed pepper
1-2 garlic cloves, smashed with salt
Half bunch of mint, or 1 tbsp dry mint

First bring to boil some water with salt. Boil the florets and carrots for 2-3 minutes and drain.

Mix the frying ingredients in a small bowl. Dip the florets and carrots individually and fry them equally in sunflower oil. Place them on a paper towel to soak up extra oil.

Place them on a service plate. Prepare the two different topping sauces and place them in two separate small bowls. Serve the fried cauliflower and carrots on the side with the sauces.

Meal Ideas:
- Tarhana Soup, Lamb with Grape Leaves and Gullac.