Fried Carrots with Chilli Peppers

(Acılı Havuç Kızartması, from the Thrace Region)

Carrot, peeled, sliced
1/4 cup sunflower oil

Garlic-Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt

Garnish:
Red pepper flakes

Fry the carrots in sunflower oil. Place them on a paper towel to soak up extra oil. Let them cool down first.

Then place them on a serving platter. Garnish with red pepper flakes. Serve chilled or at room temperature with Garlic Yogurt Sauce.