Fried zucchini with yogurt. Zucchini and dill, I've since learned, are common partners in Bulgarian cuisine. They most often appear together in a traditional dish of fried tikvichki (zucchini) served with yogurt-dill sauce, and my recipe is a riff on that. In homage to Blago's interest in lighter cooking, I broiled rather than fried the zucchini.
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. You can have Fried zucchini with yogurt using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Fried zucchini with yogurt
- It’s 3 of zucchini.
- It’s 5 of garlic cloves.
- You need of oil.
- Prepare of vinegar.
- Prepare of yogurt (optional).
Grate zucchini, potato, and onion on the large holes of a box grater. 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). 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.
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..
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. Fried eggplant and zucchini is a delicious starter and is perfect dipped in the cool cucumber yogurt. A great Albanian appetizer, perfect for any occasion.