• 1 1/2 c. beer
• 1 1/2 c. all-purpose flour
• 1 Tbsp. tomato juice
•     Salt to taste
• 6 c. vegetable oil, for frying
• 6 lrg carrots, peeled and cut into thin, lengthwise slices (about 3 pounds)
• 2 c. plain yogurt
• 2 x cloves garlic, mashed with a bit of salt

Directions

1. In a large bowl, stir together the beer, flour, tomato juice and salt till they form a smooth, crepe-like batter.
2. Preheat the oil to 375 degrees F in a deep-fryer or possibly 8 inch stockpot fitted with a basket insert. Preheat oven to hot, or possibly 150 degrees.
3. Dip the carrot slices in the batter and allow the excess to drip off.
4. Deep-fry the carrots in batches till golden, about 4 min. 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 hot in the oven.
5. Stir together the yogurt and mashed garlic. Transfer the carrots to a serving platter and serve with yogurt on top or possibly on the side.
6. Vegetables" by Clifford Wright