Fried zucchini with yogurt. Transfer to paper towels and drain. Place yogurt in center of large platter. Zucchini and dill, I've since learned, are common partners in Bulgarian cuisine.
Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
Grate zucchini, potato, and onion on the large holes of a box grater.
Sizzle the oil and dip zucchini slices into flour and shake the excess flour.
You can cook Fried zucchini with yogurt using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Fried zucchini with yogurt
- It's 3 of zucchini.
- Prepare 5 of garlic cloves.
- You need of oil.
- Prepare of vinegar.
- You need of yogurt (optional).
For the yogurt, mix yogurt, sour cream and garlic powder in a bowl and season with lemon juice, salt and pepper. Rinse dill, shake dry and coarsely chop. Serve on plates, sprinkle with a little yogurt dip and dill. Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer when zucchinis are abundant at the farmers' market (or in your backyard garden).
Fried zucchini with yogurt instructions
- Slice the zucchini in circles..
- Take the pan and fry them in some oil until they're golden-brownish..
- Meanwhile slice the garlic cloves the way you like, preferably tiny..
- When all are ready, simply cover them with tiny bit of oil, vinegar, salt and the garlic cloves..
- May or may not combine with yougurt..
The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of. Not a new concept in the blogosphere and beyond, but something that flew under my radar until only recently. Breaded in spicy Panko bread crumbs. Dipped in a cool, lemony, dill-infused Greek yogurt dip.