27 July 2009

Fried Courgettes with Yogurt and Garlic

Yesterday I had a bit of a cooking day. Especially since Lundulph decided to challenge himself earlier in the week and bought random ingredients to see what he could make of them and me going for PYO early on Saturday and coming home with wonderful courgettes and plums. So I had to make the most of things yesterday, now that I no longer have a house husband.


Following on the wonderful weather we had on Saturday, I thought we could do a really Summery dish - fried courgettes with yogurt and garlic. This is a very popular dish in its own right in Bulgaria, very easy to make and perfect when it's hot and you don't have much of an appetite. And it works as a side dish or a starter.

500 ml Greek style yogurt, preferably strained
garlic, salt and dill to taste
1 kg courgettes
1 dl grape seed oil

  1. Put the yogurt in a bowl, peel and press in as much garlic as you fancy and season with salt and dill to taste. Stir in well and put in the fridge to chill.

  2. Wash the courgettes and trim off the stalks and the flower end, then slice thinly lengthwise, about 0.5 cm thick.

  3. Heat up the oil in a flat non-stick frying pan. It'll look like lots of oil and that's how it should be, almost like deep frying, but not quite.

  4. Fry each slice for a few minutes on each side, just so they get a bit of colour, don't keep them in too long, though, or they'll taste a bit burnt.

  5. Serve immediately with the cold yogurt sauce. If there are any left over, mix them in with the left over yogurt sauce, they work quite nicely this way too.

Actually Lundulph and I gobbled down the lot, there was no room or dessert even. Then we had an afternoon of happy feelings.

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