Fried and crunchy courgettes dipped in a tangy, herby vegan yoghurt dip is the summer starter and bar snack you didn’t know you needed. It comes together in under 20 minutes and doesn’t require any type of batter - making it a fuss-free frying experience.
1 tsp salt
Vegetable oil, for frying
1 lemon, for serving
Chilli flakes, for serving
200g plant based greek yoghurt
½ lemon, juiced and zested
½ cucumber, grated
5g chives, finely chopped
½ tsp salt
1 clove garlic
Use a mandolin or sharp knife to slice courgettes into rounds that are roughly ½ cm thick. Add them to a colander set over a bowl, sprinkle them with salt and massage the salt into the courgettes.
Let the courgettes sit for 20 minutes, to remove their excess moisture.
In the meantime, make the yoghurt dip. In a bowl, combine the yoghurt, lemon juice, zest, grated cucumber, chives, salt and the garlic clove. Stir the dip together.
Fill a saucepan or frying pan with 3-4 cm of oil, and heat it over medium heat until it reaches around 170˚C. If you don’t have a thermometer, you can insert the end of a chopstick into the oil. If bubbles immediately from around the edge of a chopstick, the oil is ready.
Pat the courgettes dry with a sheet of kitchen roll or kitchen towel. Add the flour and 1 tsp salt to a large bowl, and stir them together. Working in batches of 10-12 slices, toss the courgettes in the flour until evenly coated.
Carefully transfer the courgettes into the oil and fry them for 7-8 minutes, until puffed and golden.
Use a slotted spoon to remove the courgettes from the oil, and transfer them onto a tray lined with kitchen roll. Repeat the process with the remaining courgettes.
Remove the garlic clove from the yoghurt dip, drizzle the courgettes with lemon juice and chilli flakes (optional) and serve it up!
by Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.