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Deep-Fried Zucchini Tempura with Tzatziki

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5
Ingredients Method

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

Method
 

Prepare the Batter:
  1. Pour the beer into a bowl and gradually add the sifted flour, salt, and pepper.
  2. Combine with a whisk until the batter is fairly loose, without lumps. Cover and chill for 30 minutes.
  3. 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.
  4. 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:
  1. Put the yogurt, minced garlic, salt, vinegar, dill, olive oil and dried shredded cucumber in a bowl.
  2. Combine well, until all the ingredients are incorporated. Chill in the refrigerator and serve once cool.

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