Debbie shares a recipe for summer zucchini with a Greek twist!
4 medium zucchini, sliced into 1/8 to 1/4 inch rounds or matchsticks
1 1/2 teaspoons sea salt, plus more as needed
1/2 teaspoon freshly ground pepper
1 cup all purpose flour
1/2 cup olive or vegetable oil for frying, plus more as needed
1 lemon cut into large wedges
1 recipe Tzatziki (Recipe below)
Ingredients for Tzatziki:
1/2 Seedless english cucumber, peeled
1 teaspoon sea salt, divided, plus more to taste
2 cups plain greek yogurt
3 cloves garlic, peeled and mashed into a paste
1/3 cup extra virgin olive oil
1 tablespoon red or white wine vinegar
1 tablespoon minced fresh dill
Directions for the Zucchini:
Gently squeeze the zucchini slices over the sink to drain the excess water. Lightly season both sides of the zucchini slices with the salt and pepper. Spread the flour out on a large plate or baking dish. Dredge the zucchini in the flour and shake off any excess.
Heat the oil in a large saute pan over medium heat until it simmers, adding more if necessary to come 1/2 inch up the sides of the pan.
Test the temperature of the oil by gently placing 1 zucchini slice into it. The oil should bubble pretty vigorously around the zucchini.
Working in small batches, carefully slip the zucchini into the hot oil and cook briefly until crunchy and golden, about 4-5 minutes per side, watching carefully and turning to prevent burning.
Using a slotted metal spoon, transfer the fried zucchini to a large plate lined with paper towels to drain. Sprinkle again with a little more of the salt while piping hot, if desired. Serve immediately with the lemon wedges and with Tzatziki.
Directions for the Tzatziki:
Coarsely grate the cucumber using a box grater or food processor and toss with 1/2 teaspoon of the salt.
Place the grated cucumber in a fine mesh sieve set over a bowl and drain for 10 minutes.
Working in batches, a handful at a time, squeeze as much remaining water from the cucumber as possible, transferring the drained cucumber to a medium mixing bowl
Add the rest of the ingredients along with the remaining 1/2 teaspoon of salt, and mix well. You can serve the Tzatziki immediately, but I prefer to let it sit in refrigerator for 2 to 3 hours so that all of the flavors blend and come alive.