Crispy Fried Zucchini Coins with Lemon-Dill Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Thin rounds of zucchini go into hot oil in a flour-and-cornstarch coat and come out shatteringly crisp in about two minutes. A cold garlicky yogurt dip with lemon and dill cuts the richness. It's the Greek taverna snack everyone fights over, made with things already in the fridge, and it deep-fries fast enough to be a weeknight side or a Friday-night appetiser.

Ingredients

• 2 medium zucchini (about 1 lb total)
• 1 1/2 tsp fine salt, plus more for finishing
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup milk
• 6 cups vegetable oil, for frying

• 1 cup plain Greek yogurt
• 1 clove garlic, finely grated
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice

Instructions

1. Slice the zucchini into 1/4-inch coins. Toss with 1 teaspoon of the salt in a colander and let drain in the sink for 15 minutes, then spread on paper towels and press firmly until the surfaces are dry to the touch — wet zucchini spits in hot oil.
2. Meanwhile, stir the Greek yogurt, grated garlic, dill, lemon juice and a pinch of salt together in a small bowl. Refrigerate until serving.
3. In a shallow bowl, whisk the flour, cornstarch, oregano, black pepper and remaining 1/2 teaspoon salt. Pour the milk into a second shallow bowl. Set a wire rack over a baking sheet next to the stove.
4. Pour the oil into a deep, heavy pot no more than one-third full (you want at least 3 inches of clear space above the oil) and heat over medium to 350°F / 175°C on a thermometer. SAFETY: keep the handle turned inward, keep water and children away from the pot, never leave it unattended, and if the oil ever smokes or catches, slide on a lid and kill the heat — never use water.
5. Working in batches, dip a handful of zucchini coins in the milk, let the excess drip off, then toss in the flour mixture until fully coated. Shake off the loose flour and lower them gently into the oil.
6. Fry each batch 2 to 3 minutes, turning once, until deep golden and crisp. Lift out with a slotted spoon onto the wire rack, sprinkle immediately with salt, and let the oil return to 350°F / 175°C before the next batch.
7. Serve hot, straight from the rack, with the cold lemon-dill yogurt for dipping.

Chef's tips

Nutrition (per serving, estimated)

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