Deep Fried Zucchini with Greek Yogurt Sauce
Ingredients
- 5 zucchini cut into rounds, 0.5 cm ( 1/4 inch) thick
- 300 g all-purpose flour sifted
- sunflower oil for frying
For the zucchini batter:
- 140 g all-purpose flour sifted
- 140 ml water
- 1 egg medium
- salt
- pepper
For the yogurt sauce:
- 200 ml heavy cream
- 400 g Greek strained yogurt (thick Greek yogurt)
- 1 lime zested and juiced
- salt
- pepper
- dill (fresh or dried)
To serve:
- 1/4 bunch dill finely chopped
Instructions
How to make the zucchini batter:
- Place all the batter ingredients in a bowl. Use a hand whisk to mix, making sure there are no lumps in the mixture.
- Cut the zucchini into rounds. 0.5 cm (1/4 inch) thick.
To coat the zucchini:
- Place the 300 g/1 ¼ cup of flour in a bowl. Dredge the zucchini rounds in the flour and tap to remove any excess.
- Then, dip each round into the the batter mixture and coat completely.
- Add to the hot oil when ready. Repeat the same process for all of the zucchini rounds.
- Place a pot over medium to high heat and let it get hot. Then add some sunflower oil.
- As soon as it gets hot, add the battered zucchini and fry until golden. When ready, remove with a slotted spoon and place on a plate lined with paper towels to soak up any excess oil.
How to make the Greek yogurt sauce:
- Put the heavy cream and the zest and juice from the lime in a mixer bowl. Season with salt and pepper and beat until the mixture is combined and has a velvety texture.
- Serve the crispy, battered zucchini rounds with the yogurt sauce, sprinkled with some fresh or dried dill. You can also serve the deep fried zucchinis with a side tzatziki.
Notes
Make sure the oil is not too hot when adding the battered zucchini so that they don’t burn.
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