Fried Zucchini With Garlic Yogurt

From: Cookgirl

On Jun 29, 2009

For whatever reason, I had a difficult time getting the batter to stick to the veggies. Mystery! I used fresh organic zucchini and yellow crookneck squash. A real treat as we only deep fry (well, use more oil, it's not really "deep" frying) once or twice a year. Bottoms up! cg

From: ~Deux Petits Chefs!

On Jan 29, 2008

I followed most of the instructions, but in addition to the process, added smashed garlic to the oil for aroma and used eggplant as well - both zucchini and eggplant were sliced and rubbed in salt to take off the bitter taste and to prevent discolouration. I also used self-raising flour for the batter and then coated it with all-purpose flour. This gave it a lighter, more puffy texture. I thought the yoghurt was a bit too subtle, couldn't really taste the garlic yoghurt. The yoghurt was also too thick for my liking so I whipped it well, and added garlic-infused olive oil, as well as roasted pressed garlic. Overall, it's a wonderful idea and relatively simple to make.

From: PinkCherryBlossom

On Sep 30, 2006

yum, yum, yum. Don't often eat fried food but these are worth it! They are easy to make and re heat well in the oven the next day (i actually preferred them the next day) I made the garlic yoghurt which went well but I also had some Gingered sour cream left over from one of Mirj's recipies and that went VERY well!

From: Pot Scrubber

On Aug 13, 2007

Dugan and I loved these tasty and crispy morsels. I served these as finger food while we played Scrabble with friends. We all loved them. I added some cayenne pepper to the dry flour mixture. The spicy was nice with the cool yogurt. Our Scrabble tiles were a little greasy from our fingers but we thought it was worth it. By the way... I got a triple word score using the word "Yum". Thanks, dear!