Deep Fried Zucchini with Greek Yogurt Sauce

Recipe by Greek celebrity Chef Giorgos Tsoulis. You can also serve the zucchini with a side of tzatziki or aioli.

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

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.

Notes

Related: Muhammara: Middle Eastern Red Pepper Dip Related: Fried Cheese Balls

Related: Taramosalata Related: Stuffed Zucchini Flowers with Feta and Capers