Watch the Full Step-by-Step
Servings: 4
- Mandoline slicer
- Mixing bowls
- Box grater
- Large pot
INGREDIENTS
- 5 –6 medium zucchini
- 1 teaspoon salt, plus more for finishing
- ½ cup semolina
- ½ cup cornstarch
- 1 teaspoon baking powder
- Oil, for frying
- 1 teaspoon lemon zest
Tzatziki:
- 1 cup Greek yogurt
- ½ medium cucumber, grated and squeezed dry
- 1 garlic clove, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
INSTRUCTIONS
- Slice the zucchini very thinly, preferably with a mandoline, to create even slices that become crisp when fried.
- Place the zucchini in a bowl and sprinkle with salt. Let stand for 10 minutes, then pat dry thoroughly with paper towels.
- Combine the semolina, cornstarch, and baking powder in a bowl.
- Heat oil in a large pot over medium heat to 350°F/180°C.
- Coat the zucchini slices in the semolina mixture, shaking off any excess. Fry in batches until golden and crisp, 2 to 3 minutes.
- Combine the yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt in a bowl. Stir until smooth. Chill until ready to serve.
- Transfer to a paper towel-lined plate. Sprinkle with salt and lemon zest while warm.
- Serve immediately with tzatziki.