Zucchini Tzatziki Sauce Recipes
FRIED ZUCCHINI WITH TZATZIKI
Conjure up a taste of Greece with this simple recipe for pan-fried zucchini served with refreshing tzatziki. Time does not include chilling.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- First make the tzatziki. Place the cucumber in a colander. Drizzle over the vinegar and sprinkle with salt. Stand over a plate and leave to drain for 1 hour. Pat dry with kitchen paper or on a clean tea-towel.
- Mix the cucumber with the yogurt, garlic, mint and freshly ground pepper, then taste and add more salt if it needs it. Chill until required.
- Just before serving the tzatziki, fry the zucchini. Heat the olive oil in a large, heavy-based frying pan.
- Add the sliced zucchini and fry over brisk heat until golden-brown on both sides.
- Drain on kitchen paper, season with salt and serve at once with the tzatziki.
ZUCCHINI CHIPS WITH TZATZIKI SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder.
- Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
- Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds.
- Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot.
- Serve with Tzatziki and lemon wedges.
- In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve.
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