Fried Zucchini with Herb Yoghurt Dip

This is an easy and very tasty little appetizer which you can make quickly. It’s perfect as an hors d’oeuvre or a snack and gives the crunch and satisfaction of a fried dish without the guilt of a heavy fried fritter.

Makes ( 24 wedges) serves 2-3 as an appetizer 

3 small zucchini about 4″long; halved and then each half cut into 4 wedges*
1/2 – 1 tsp all-purpose seasoning salt ( I like a Cajun spice as it has a nice kick)
A bit of fresh ground pepper (3 turns) or a good pinch of black pepper
1 egg, beaten
1/2 cup breadcrumbs
2 tbsp Parmesan cheese
1/4 cup all purpose flour
1 tsp chopped parsley
*Use young or small zucchini as the larger type has many seeds and will not taste the same.
Oil for frying: about 1 cup

Yoghurt Dip

1/2 cup plain unsweetened Greek yoghurt
1 tbsp fresh herbs chopped (choose any of the following: parley, tarragon, basil or mint)
Fresh ground black pepper
A pinch of salt to taste


Wash and dry the zucchini, then slice into wedgesSeason the wedges with seasoning salt and black pepper 

You will need to set up 3 containers for the breading process-:
1. Flour + a pinch of salt + black pepper
2. Beaten egg
3. Breadcrumbs + chopped parsley + Parmesan cheese
Start coating the zucchini wedges first with the flour, then pass them in the beaten egg and then coating with seasoned bread crumbs.
Set aside on a clean platter.
Heat the oil in a fry pan and then fry the wedges about 6-8 at a time until golden. About 5 minutes or so.
Remove fried wedges and place on a prepared plate with paper towel to absorb excess oil. Remove and plate. Sprinkle hot wedges with a little extra grated Parmesan.

In a small bowl put yoghurt and finely chopped herbs. Add black pepper and salt as desired. Mix together and serve with the zucchini wedges.

Serve hot. These may be reheated, but they are best when freshly made.

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