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Bulgarian Fried Zucchini with Yogurt Sauce
Crispy fried zucchini slices served with a refreshing and tangy yogurt-garlic sauce. This popular Bulgarian dish is a perfect appetizer or side, showcasing the simple yet delicious flavors of fresh zucchini.
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- 4 medium Zucchini(about 1 kg)
- 1 cup All-purpose flour
- 1 tsp Salt(plus more for zucchini)
- 1/2 tsp Black pepper
- 110 g Water(cold)
- for frying Sunflower oil
- 400 g Plain yogurt
- 4 cloves Garlic(minced)
- 1 bunch Fresh dill(finely chopped)
- 1 tbs Olive oil
- 1 tbs Lemon juice
ðšâð³ äœãæ¹
- 1
Slice the zucchini into 1/2 cm thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- 2
In a bowl, whisk together the flour, 1 tsp salt, 1/2 tsp black pepper, and cold water until a smooth batter forms. The consistency should be like thin pancake batter.
- 3
Heat sunflower oil in a frying pan over medium-high heat. Dip each zucchini slice into the batter, ensuring it's fully coated.
- 4
Fry the battered zucchini slices for about 3 minutes per side, until golden brown and crispy. Drain on paper towels.
- 5
While the zucchini fries, prepare the sauce: In a separate bowl, combine the plain yogurt, minced garlic, chopped dill, 1 tbsp olive oil, and 1 tbsp lemon juice. Season with salt and pepper to taste. Mix well.
- 6
Serve the warm fried zucchini immediately with the yogurt sauce on the side for dipping.
ð¡ ããã®ã³ã
- âSqueezing out excess water from the zucchini is crucial for crispiness.
- âDo not overcrowd the pan when frying to ensure even cooking and crisping.
- âThe yogurt sauce can be made ahead of time and chilled.
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- Some recipes add a pinch of baking powder to the batter for extra crispiness.
- For a spicier sauce, increase the amount of garlic or add a pinch of chili flakes.
- Baked zucchini is a healthier alternative to fried; toss with oil and bake until tender and slightly browned.