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.
Ingredients of Fried zucchini with yogurt
- Prepare 3 of zucchini.
- It's 5 of garlic cloves.
- Prepare of oil.
- You need of vinegar.
- Prepare of yogurt (optional).
Meanwhile sprinkle some salt over the frying pan and add oil. Sizzle the oil and dip zucchini slices. 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.
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..
Dipped in a cool, lemony, dill-infused Greek yogurt dip. 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. Grate zucchini, potato, and onion on the large holes of a box grater.