About this recipe

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Recipe highlight

Why you’ll love it

30-minute meze with a golden crunch and tangy dip. ⚡

Ingredients

• Zucchini & dredge
• 🥒 Zucchini, thin slices (≈3 mm): 600 g (4 cups / 21 oz)
• 🧂 Salt (for salting slices): 5 g (1 tsp / 0.18 oz)
• 🌾 All-purpose flour: 90 g (¾ cup / 3.2 oz) gluten
• 🌽 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 dairy
• 🥛 Thick yogurt (Balkan/Greek): 240 g (1 cup / 8.5 oz) dairy
• 🧄 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

• 1 Salt Slice zucchini; toss with salt and rest 15 min. Pat very dry.
• 2 Dredge Mix flour, cornstarch, and pepper. Dredge slices lightly; shake off excess.
• 3 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.
• 4 Sauce Stir yogurt with garlic, lemon, salt, herbs, and pepper.
• 5 Serve Pile zucchini on a platter with the garlic yogurt for dipping; add lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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