liter Noor Oil for frying
salt to taste
some flour sprig of rosemary
This is a nice finger food that could be served with your aperitifs.
Wash the vegetables, peel the carrots and potatoes.
Cut them into julienne, or long thin strips.
Put them in a bowl with very cold water, you could add some ice cubes, let them rest for a while, drain and repeat until the water is completely clean.
Dry the vegetables well with a kitchen towel.
Gather them into a large bowl, sprinkle with salt and set aside for about fifteen minutes, so it loses a lot of its water content.
Drain the vegetables and dry gently on a kitchen towel again.
Flour quickly and sift to remove the excess flour.
In a large pan heat Noor Oil and fry a few threads of vegetables at a time, remove and drain them when they become a light gold color.
If necessary season with salt and serve hot.
You can cook seafood in the same way calamari, baby octopus, small shrimp etc.