Crispy Golden Fried Zucchini with Yogurt-Garlic Dip

Name: Crispy Golden Fried Zucchini with Yogurt-Garlic Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Zucchinis; 10 grams Salt; 2 Eggs; 5 tablespoons corn starch; 50 milliliters Olive Oil; 200 grams Plain Yogurt; 2 Garlic Cloves; 1 tablespoon Lemon Juice

30 min·81 Views

Flora Petrova

352 Recipes

Discover the secret to perfectly crispy and wonderfully fluffy fried zucchini! The technique of salting the zucchini to draw out excess moisture is crucial for achieving that irresistible crunch, while a double-coating of corn starch and egg ensures a light, airy texture that's never soggy. This method, often employed by experienced chefs, guarantees a superior result. Paired with a simple, refreshing yogurt-garlic dip, these golden-brown zucchini slices offer a beautiful balance of savory and tangy flavors.

Allergens

Vegetarian

Pescatarian

Halal

Gluten-Free

758kcal

2 Portions · 734 g

Protein

26 g

Carbohydrates

58 g

Fat

45 g

Fiber

6 g

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Zucchinis2
Salt10 grams
Eggs2
corn starch5 tablespoons
Olive Oil50 milliliters
Plain Yogurt200 grams
Garlic Cloves2
Lemon Juice1 tablespoon

Preparation of the Zucchini

1
Begin by washing the zucchini thoroughly. Trim the ends.
2
Slice the zucchini into lengths, about 0.5 cm (0.2 inches) thick. Ensure they are not too thick or too thin for even cooking.
3
Lay the zucchini slices on a clean surface or baking sheet. Generously sprinkle them with salt and let them sit for about 10 minutes. This process draws out excess moisture, which is key for crispiness.
10 min
4
After salting, use paper towels to thoroughly pat dry each zucchini slice. Remove as much moisture as possible.
5
Lightly sprinkle about 1 teaspoon of corn starch on both sides of the dried zucchini slices. Use your fingers to spread it evenly all over. You don't need a thick layer.

Crafting the Yogurt-Garlic Dip

6
In a small bowl, combine the plain yogurt. Mince the garlic cloves very finely or grate them, then add to the yogurt.
7
Add the lemon juice and a pinch of salt to the yogurt mixture. Stir well to combine. Taste and adjust seasoning as needed. Set aside.

Frying to Golden Perfection

8
In a shallow dish, whisk together the 2 eggs with 2 tablespoons of corn starch until smooth. This will be your second coating.
9
Heat the vegetable oil (or olive oil, as I prefer) in a large non-stick pan over low to medium heat. You need just enough oil to cover the bottom of the pan, about 0.5 cm (0.2 inches) deep. The oil should be hot but not smoking.
10
Dip each corn-starched zucchini slice into the egg and corn starch mixture, ensuring it's fully coated.
11
Carefully place the coated zucchini slices into the hot oil, without overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
3 min
12
Once fried, transfer the zucchini slices to a wire rack to cool. This helps them remain crispy. Optionally, gently blot any excess oil with a paper towel.
13
While still warm, lightly sprinkle the fried zucchini with a little more salt to taste.