Instructions: In a large bowl, stir together the beer, flour, tomato juice and salt until they form a smooth, crepe-like batter.

Preheat the oil to 375 degrees F in a deep-fryer or 8 inch stockpot fitted with a basket insert. Preheat oven to warm, or 150 degrees.

Dip the carrot slices in the batter and allow the excess to drip off.

Deep-fry the carrots in batches until golden brown, about 4 minutes. Salt the carrots as soon as they come out of the oil, then place on a baking sheet lined with paper towels. While frying additional batches, keep the finished carrots warm in the oven.

Stir together the yogurt and mashed garlic. Transfer the carrots to a serving platter and serve with yogurt on top or on the side.

Vegetables" by Clifford Wright

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.