Deep-Fried Zucchini Tempura with Tzatziki

Deep-Fried Zucchini Tempura with Tzatziki

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 5

Ingredients
  

Zucchini:

  • 6 zucchini tender and without many seeds
  • 12 oz. beer
  • Flour as necessary (about 7 oz.)
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil for frying

Tzatziki:

  • 2 tubs Greek strained yogurt
  • 4 cloves garlic
  • 1 pinch salt
  • 1 tbsp. fresh dill or spearmint chopped
  • 3 tbsp. vinegar
  • 1/2 cup extra virgin olive oil
  • 1 cucumber grated and liquids squeezed out, unpeeled

Instructions
 

Prepare the Batter:

  • Pour the beer into a bowl and gradually add the sifted flour, salt, and pepper.
  • Combine with a whisk until the batter is fairly loose, without lumps. Cover and chill for 30 minutes.
  • Meanwhile, wash the zucchini. If small, cut lengthways. If larger, cut into round slices. Sprinkle with salt and leave for 15 minutes. Pat dry thoroughly with a kitchen towel or kitchen paper.
  • Dip the zucchini into the batter and fry in the olive oil until golden. Put on absorbent kitchen paper to remove excess oil and serve

Tzatziki:

  • Put the yogurt, minced garlic, salt, vinegar, dill, olive oil and dried shredded cucumber in a bowl.
  • Combine well, until all the ingredients are incorporated. Chill in the refrigerator and serve once cool.
Keyword Cucumber, Dill, Garlic, Zucchini