Best 5 Fried Zucchini With Tzatziki Recipes

ZUCCHINI CHIPS WITH TZATZIKI SAUCE

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.

FRIED ZUCCHINI WITH TZATZIKI

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 FRITTERS WITH TZATZIKI

Steps:

• In a colander, sprinkle zucchini with 1 1/4 teaspoons salt; toss to combine, and let stand at room temperature 45 minutes. Transfer zucchini to a clean kitchen towel; squeeze out any remaining juice.
• In a large bowl, combine zucchini, remaining 1 1/4 teaspoons salt, scallions, dill, mint, eggs, and cheese. Fold in flour until just combined.
• Line a large platter or baking sheet with paper towels; set aside. In a large saute pan, heat 2 tablespoons oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about fourteen 1 1/2-inch patties, each about 1/4 inch thick. Cook patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer zucchini fritters to paper-towel-lined platter, and season with salt. Repeat with remaining batter and tablespoon oil. Serve immediately with tzatziki.

FRIED ZUCCHINI

Steps:

• Place zucchini and onions in a medium bowl and mix together.
• In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
• Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
• In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.

EASY FRIED ZUCCHINI

Steps:

• Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.