CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
May 1995 |
1 |
servings |
INGREDIENTS
4 |
lg |
Garlic cloves; pressed |
1 |
ts |
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 |
lg |
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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