Starter
Fried courgettes with yoghurt sauce
Thin rounds of courgette fried to gold, served with a cold garlic and yoghurt sauce.
Recipe from Туѓино Јабано
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Fasting
- Not suitable
Ingredients 8 ingredients
Method
- Slice the courgettes into rounds about half a centimetre thick. Salt them and leave them in a colander for 15 minutes, then pat them dry. Wet courgette will not crust.
- Beat the yoghurt with the crushed garlic, olive oil, chopped dill, salt and pepper and keep the sauce in the fridge while you fry.
- Heat oil about a finger deep in a wide pan.
- Dip the rounds in flour, shake off the excess and fry in batches for 2–3 minutes a side until golden. Do not crowd the pan.
- Lift them onto a rack to drain. Salt them at once, while they are hot — that is when the salt sticks.
- Arrange on a plate and serve with the cold sauce alongside rather than poured over, so they stay crisp.
If you cannot find it
Substitutions that work outside Macedonia.
- Thick sheep's yoghurt
- Greek yoghurt, or sour cream let down with a little water.
- Dill
- Fresh mint or parsley.
- Plain flour
- Half flour and half fine cornmeal, for a sharper crust.
