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
- You need 3 of zucchini.
- It's 5 of garlic cloves.
- Prepare of oil.
- You need of vinegar.
- Prepare of yogurt (optional).
Grate zucchini, potato, and onion on the large holes of a box grater. Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan. Giada's Crispy Fried Zucchini make potato side dishes a thing of the past. Not a new concept in the blogosphere and beyond, but something that flew under my radar until only recently.
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..
Breaded in spicy Panko bread crumbs. Dipped in a cool, lemony, dill-infused Greek yogurt dip. Fry until golden on both sides. Mix yogurt, minced garlic and chopped dill to make the garlic yogurt sauce. These zucchini fritters are wonderful both as a side dish to your meat and as a vegetarian main course.