How to make
Boil the carrots and cut them lengthwise into slices. Roll them subsequently first in flour, then dip in egg, breadcrumbs, egg and fry them in hot oil.
Take them out onto a napkin to get rid of the excess oil. Serve the crumbed carrots with a sauce made from the yoghurt beaten with a little oil from the frying of the carrots, salt and chopped dill.
