Description

Ingredients

• Zucchini & dredge Original: Zucchini & dredge
• 🥒 Zucchini, thin slices (≈3 mm): 600 g (4 cups / 21 oz) Original: 🥒 Zucchini, thin slices (≈3 mm): 600 g (4 cups / 21 oz)
• 🧂 Salt (for salting slices): 5 g (1 tsp / 0.18 oz) Original: 🧂 Salt (for salting slices): 5 g (1 tsp / 0.18 oz)
• 🌾 All-purpose flour: 90 g (¾ cup / 3.2 oz) gluten Original: 🌾 All-purpose flour: 90 g (¾ cup / 3.2 oz)
• 🌽 Cornstarch: 20 g (2 tbsp / 0.7 oz) Original: 🌽 Cornstarch: 20 g (2 tbsp / 0.7 oz)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🫗 Sunflower oil, for shallow frying: 250 ml (1 cup / 8 fl oz) Original: 🫗 Sunflower oil, for shallow frying: 250 ml (1 cup / 8 fl oz)
• Garlic yogurt dairy Original: Garlic yogurt
• 🥛 Thick yogurt (Balkan/Greek): 240 g (1 cup / 8.5 oz) dairy Original: 🥛 Thick yogurt (Balkan/Greek): 240 g (1 cup / 8.5 oz)
• 🧄 Garlic, very finely minced: 6 g (2 cloves / 0.2 oz) Original: 🧄 Garlic, very finely minced: 6 g (2 cloves / 0.2 oz)
• 🍋 Lemon juice: 10 ml (2 tsp / 0.34 fl oz) Original: 🍋 Lemon juice: 10 ml (2 tsp / 0.34 fl oz)
• 🧂 Salt: to taste (≈2 g / ⅓ tsp) Original: 🧂 Salt: to taste (≈2 g / ⅓ tsp)
• 🌿 Dill or parsley, chopped: 1 tbsp (4 g / 0.14 oz) Original: 🌿 Dill or parsley, chopped: 1 tbsp (4 g / 0.14 oz)
• ⚫ Black pepper: 0.5 g (¼ tsp / 0.02 oz) Original: ⚫ Black pepper: 0.5 g (¼ tsp / 0.02 oz)
• To serve Original: To serve
• 🌿 Extra herbs & lemon wedges: to taste Original: 🌿 Extra herbs & lemon wedges: to taste

Preparation

• Salt: Slice zucchini; toss with salt and rest 15 min. Pat very dry.
• Dredge: Mix flour, cornstarch, and pepper. Dredge slices lightly; shake off excess.
• 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.
• Sauce: Stir yogurt with garlic, lemon, salt, herbs, and pepper.
• Serve: Pile zucchini on a platter with the garlic yogurt for dipping; add lemon wedges.

Total Time

Nutritional Value

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