Prep 20 mins
Cook 20 mins
I found this recipe on a Middle Eastern recipe site which credits Bon Appetit, May '95.
Make and share this Fried Zucchini With Garlic Yogurt recipe from Food.com.
- Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
- Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
- 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.
- Place yogurt in center of large platter. Surround with zucchini and serve.
The fried zucchini went really well with the garlic and yogurt. Nice appetizer or a late night snack. Made for Ramadan Tag 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
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. :)