🧂 Salt (for salting slices): 5 g (1 tsp / 0.18 oz)
🌾 All-purpose flour: 90 g (¾ cup / 3.2 oz)
🌽 Cornstarch: 20 g (2 tbsp / 0.7 oz)
⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
🫗 Sunflower oil, for shallow frying: 250 ml (1 cup / 8 fl oz)
Garlic yogurt
🥛 Thick yogurt (Balkan/Greek): 240 g (1 cup / 8.5 oz)
🧄 Garlic, very finely minced: 6 g (2 cloves / 0.2 oz)
🍋 Lemon juice: 10 ml (2 tsp / 0.34 fl oz)
🧂 Salt: to taste (≈2 g / ⅓ tsp)
🌿 Dill or parsley, chopped: 1 tbsp (4 g / 0.14 oz)
⚫ Black pepper: 0.5 g (¼ tsp / 0.02 oz)
To serve
🌿 Extra herbs & lemon wedges: to taste
Preparation
1️⃣ Salt: Slice zucchini; toss with salt and rest 15 min. Pat very dry.
2️⃣ Dredge: Mix flour, cornstarch, and pepper. Dredge slices lightly; shake off excess.
3️⃣ Fry: Heat oil to 180°C / 350°F. Fry in batches 1–2 min/side until golden and crisp. Drain on rack; sprinkle a pinch of salt.
4️⃣ Sauce: Stir yogurt with garlic, lemon, salt, herbs, and pepper.
5️⃣ Serve: Pile zucchini on a platter with the garlic yogurt for dipping; add lemon wedges.
Total Time
🕒 Prep: 20 min
🔥 Cook: 15 min
⏳ Total: 35 min
Nutritional Value
🔋 Energy: ~280 kcal
💪 Protein: ~7 g
🧈 Fat: ~18 g
🍞 Carbohydrates: ~22 g
🧂 Sodium: ~400 mg
Advice
Cornstarch in the dredge keeps the crust light and crisp; salting first draws moisture so slices fry instead of steam.
Why it works
Pre-salting concentrates zucchini flavor and prevents sogginess; a flour–cornstarch blend browns fast, while cool, acidic yogurt cuts the fried richness.
Twist
Baked: Brush slices with oil; bake on a hot sheet at 220°C / 425°F 12–15 min, flipping once.
Ajvar Swirl: Marble 2 tbsp ajvar into the yogurt for smoky-sweet heat.
Comments