Deep Fried Parsnip and Carrot Cakes with Yogurt Sauce

For the yogurt dip, peel the garlic and the shallots and chop finely. Mix with the yogurt and sour cream, season with salt and pepper and stir in the lemon juice and olive oil. Pour into a small bowl, garnish with chopped parsley and refrigerate until ready to serve.

For the parsnip and carrot cakes, peel the parsnips and carrots and grate coarsely. Mix the flour with the breadcrumbs and stir in the beer. Separate the eggs and mix the egg yolks with the flour. Beat the egg whites until stiff along with a pinch of salt. Season the batter with salt and pepper, the stir in the shredded carrots and parsnips, then gently fold in the egg whites.

Heat the oil in a deep fryer or a pan to 160°C (approximately 325°F). The oil is hot enough when bubbles arise from a wooden spoon handle inserted into the oil.