| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | May 1995 | 1 | Servings | |
INGREDIENTS
| 4 | Garlic cloves, pressed | |
| 1 | t | Salt |
| 2 | c | Plain yogurt |
| Vegetable oil, for deep | ||
| frying | ||
| 1 1/2 | c | Plus 1 cup all purpose flour |
| 1 2/3 | 3/4 cups water, up to 1 | |
| 4 | Zucchini, thinly sliced on | |
| diagonal |
INSTRUCTIONS
Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.) Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350F. Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain. Place yogurt in center of large platter. Surround with zucchini and serve. Serves 4 to 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 429 Calories (kcal); 17g Total Fat; (33% calories from fat); 27g Protein; 50g Carbohydrate; 62mg Cholesterol; 2393mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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