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Yogurt, garlic, and oil-fried carrot meze
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried carrot tarator has 148 calories. It contains 9.6 g of carbs, 3.2 g of protein, 11.4 g of fat and 2.5 g of fiber. Its 530 µg of Vitamin A covers 59% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
148
KCAL / 100G
Carbs
9.6g
· 3% DV
Protein
3.2g
· 6% DV
Fat
11.4g
· 15% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 8% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 11.4 g | 15% |
| Saturated fat | 1.75 g | 9% |
| Trans fat | 0.02 g | |
| Sodium | 165 mg | 7% |
| Total carbohydrate | 9.6 g | 3% |
| Fiber | 2.5 g | 9% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 148 kcal |
| 2 tablespoon (small) | 30 g | 44 kcal |
| 3 tablespoon (medium) | 45 g | 67 kcal |
| ½ cup (small) | 80 g | 118 kcal |
| 100 g | 100 g | 148 kcal |
| 1 cup (large) | 160 g | 237 kcal |
| 1 serving (large) | 200 g | 296 kcal |
| 1 pack (extra large) | 250 g | 370 kcal |
Calculated from 148 calories per 100 g.
Fried carrot tarator is a Turkish meze made with sautéed carrots mixed with garlicky yogurt. It is usually served chilled or cool, often with walnuts on top, as part of a spread of small dishes.
To make Fried carrot tarator, grate the carrots and sauté them in a little oil until tender. Let them cool completely, then stir them into yogurt mixed with crushed garlic and salt; add walnuts if you like.
The carrots in Fried carrot tarator are usually grated and sautéed in a pan, rather than deep-fried. They should soften and lose excess moisture while keeping enough texture to stand out in the yogurt.
Yes, Fried carrot tarator is commonly made without walnuts. They are an optional topping or mix-in that adds crunch, while the defining combination is sautéed carrot and garlicky yogurt.
Yes, let the carrots cool before mixing them into the yogurt for Fried carrot tarator. Adding them hot can make the yogurt runny and may leave the finished meze with a loose texture.
Yes, Fried carrot tarator can be prepared ahead and kept covered in the refrigerator. Make it earlier the same day or the day before, then add any walnut garnish shortly before serving so it stays crisp.
Fried carrot tarator is served as a cold Turkish meze alongside grilled meats, kebabs, or other small plates. It also works with warm flatbread and a spread of dips.
Fried carrot tarator keeps for about two days in a covered container in the refrigerator. Because it contains yogurt, return leftovers to the fridge promptly and use a clean serving spoon.
Fried carrot tarator often turns watery when the sautéed carrots have not cooled or released enough moisture before they are mixed with yogurt. Cook off excess liquid, cool the carrots fully, and use thick yogurt for a firmer meze.
Yes, thick Greek-style yogurt works well in Fried carrot tarator and gives it a firmer, creamier texture. If it is especially dense, loosen it with a small spoonful of water before mixing it with the cooled carrots.
Vitamins
Vitamin A
530µg · 59% DV
B2
0.16mg · 12% DV
Vitamin E
1.7mg · 11% DV
B6
0.18mg · 11% DV
Minerals
Copper
0.1mg · 11% DV
Phosphorus
76mg · 11% DV
Calcium
95mg · 10% DV
Iodine
14µg · 9% DV
Potassium ⭐
260mg · 8% DV
Sodium
165mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 148 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried carrot tarator is a Turkish meze made by cooking grated carrots in oil, then cooling them and folding them into garlicky yoghurt. The carrots bring a gentle sweetness, balanced by the yoghurt’s tang and garlic’s savoury bite; the finished dish is soft and creamy, often with a little texture from the carrot strands.
It is usually served chilled as part of a meze spread, alongside grilled dishes, or with bread for scooping. Carrots contribute fibre and yoghurt adds some protein, while the oil makes this richer than plain cooked carrots: a 100 g serving has 148 calories. For a lighter version, use less oil when cooking the carrots and serve a modest spoonful among other vegetable-based sides.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.75g
MONOUNSATURATED
6.85g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.