Fried Zucchini With Garlic Yogurt

Total Time
Prep 20 mins
Cook 20 mins

I found this recipe on a Middle Eastern recipe site which credits Bon Appetit, May '95.

Ingredients Nutrition


  1. Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
  2. Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
  3. Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
  4. Place yogurt in center of large platter. Surround with zucchini and serve.
Most Helpful

The fried zucchini went really well with the garlic and yogurt. Nice appetizer or a late night snack. Made for Ramadan Tag 2010

Pali's Favorites September 02, 2010

For whatever reason, I had a difficult time getting the batter to stick to the veggies. Mystery! I used fresh organic zucchini and yellow crookneck squash. A real treat as we only deep fry (well, use more oil, it's not really "deep" frying) once or twice a year. Bottoms up! cg

COOKGIRl June 29, 2009

I followed most of the instructions, but in addition to the process, added smashed garlic to the oil for aroma and used eggplant as well - both zucchini and eggplant were sliced and rubbed in salt to take off the bitter taste and to prevent discolouration. I also used self-raising flour for the batter and then coated it with all-purpose flour. This gave it a lighter, more puffy texture. I thought the yoghurt was a bit too subtle, couldn't really taste the garlic yoghurt. The yoghurt was also too thick for my liking so I whipped it well, and added garlic-infused olive oil, as well as roasted pressed garlic. Overall, it's a wonderful idea and relatively simple to make. :)

~Deux Petits Chefs! January 29, 2008