4 medium-sized zucchini,
650 ml. Balkan yogurt,
1/2 tsp. minced garlic,
1 Tbsp. olive oil,
1 Tbsp. chopped parsley,
1 tsp. chopped fresh dill,
1 cup vegetable oil for frying,
salt and pepper to taste.
Recipe: Cut the zucchini to coins, about 1/4-inch thick. Heat the oil in frying pan and fry the zucchini in 4 batches. When they are lightly brown, remove them from the oil and keep them over tissue paper for a minute to remove the excess oil. Mix the remaining ingredients and fold the fried zucchini into the mixture. Serve the fried zucchini as a spread, dipping sauce for a Mediterranean style tapas or just on its own with some toasted whole wheat bread.
