4 medium-sized zucchini; 650 ml. Balkan style yogurt; 1/2 tsp. minced garlic;
1 Tbsp. extra virgin olive oil;
1 Tbsp. chopped parsley; 1 tsp. chopped fresh dill; 1 cup vegetable oil for frying; salt and pepper to taste.
Recipe: Cut the zucchini to coins, about 1/4-inch thick. Heat the oil in a large frying pan and fry the zucchini in 2-3 batches. When they are lightly brown, remove them from the oil and keep them over tissue paper for a minute to remove the excess oil. Mix the remaining ingredients together and fold the fried zucchini into the mixture. Serve the fried zucchini as a spread, dipping sauce for a Mediterranean style tapas or just on its own with some toasted whole wheat bread. The fried zucchini appetizer can be prepared in advance and held refrigerated until serving. I fried the zucchini from the picture above, in a mixture of extra virgin olive oil and coconut oil. You can see my other zucchini recipes, here.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.