Zucchiniinyogurt Recipes

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ZUCCHINI IN YOGURT



Zucchini in Yogurt image

This is a simple Bulgarian recipe and nice when served with grilled meats. If you want you can spice it up by adding some hot sauce to the yogurt.It is difficult to give the right amount of yogurt, it will depend on the size of zucchini. Cooling time not included.

Provided by PetsRus

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 zucchini, thinly sliced
salt
2 tablespoons plain flour, for dusting
3 tablespoons vegetable oil, i always try not to use more but the zucchini will quickly absorb it at first. (for frying)
1 3/4 cups thick plain yogurt (more or less, see intro)
2 garlic cloves, crushed, more if you like
1 tablespoon freshly chopped dill
hot sauce (optional)

Steps:

  • Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
  • Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
  • Drain on kitchen paper.
  • Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
  • Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
  • Gently mix.
  • Taste or you want to add more salt.
  • Chill in the refrigerator for at least 2 hours before serving.

FRIED ZUCCHINI WITH GARLIC YOGURT



Fried Zucchini with Garlic Yogurt image

Categories     Dairy     Garlic     Vegetable     Appetizer     Fry     Vegetarian     Yogurt     Zucchini     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

4 large garlic cloves, pressed
1 teaspoon salt
2 cups plain yogurt
Vegetable oil (for deep frying)
1 1/2 cups plus 1 cup all purpose flour
1 2/3 to 1 3/4 cups water
4 large zucchini, thinly sliced on diagonal

Steps:

  • Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
  • Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F. Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
  • Place yogurt in center of large platter. Surround with zucchini and serve.

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  • Trim off the stem and root ends of the zucchini. Wash and pat dry. Grate the zucchini along the coarse side of a hand-held grater or in a food processor with the grating attachment. Line a colander with cheesecloth. Place the zucchini in the lined colander, toss with 2 teaspoons of salt, place a plate and a weight on top and leave the grated zucchini to drain in the sink for 2 hours.
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