Fried Zucchini with Herby Feta Dip

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SERVES:

4 AS A SIDE

Prep Time:

15 MINUTES

Cook Time:

10 MINUTES

There’s something quietly satisfying about fanning out a zucchini - a little knife work that makes the whole thing feel a touch fancier. This Fried Zucchini with Herby Feta Dip is for when you want to serve something that looks like effort, but isn’t. Crisp, golden slices with just the right amount of crunch, paired with a creamy, lemony feta dip that brings it all together. It’s a casual kind of flex - a weeknight dish that turns a couple of odd-shaped courgettes into a bit of a moment.

_INGREDIENTS:

2 zucchinis
3 eggs
20g grated parmesan cheese
¼ cup plain flour
Salt and pepper
¼ cup oil, for cooking

HERBY FETA DIP

80g feta
120g plain Greek yoghurt
1 tsp dried dill
1 tsp dried parsley
Juice of ½ lemon
1 tsp olive oil
Salt and pepper

TO SERVE:

1 lemon, cut into wedges

_{INSTRUCTIONS:}

Cut each zucchini in half lengthways. Place one half flat-side down on your board, keeping the stalk intact. From the rounded side, make 4 shallow horizontal slices across the zucchini, then slice 4-5 times vertically downwards. Don’t cut all the way through - the aim is to create a fan that stays held together at the base.
In one bowl, beat the eggs and stir in the grated parmesan. In another, add the flour and season with salt and pepper.
Dip each zucchini fan into the flour, making sure it gets between the slices. Shake off any excess, then dip into the egg and cheese mixture until fully coated.
Heat the oil in a large frying pan over medium heat. Once hot, carefully add the zucchini and cook for 4-5 minutes on each side, or until golden brown. Use a fork to gently open the fan as it fries and press down lightly to help it crisp. Cook in batches if needed, transferring the finished zucchini to a plate lined with kitchen paper. Season with salt and pepper while hot.
In a blender or food processor, combine the feta, yoghurt, dill, parsley, lemon juice, olive oil, salt, and pepper. Blend until smooth.
Arrange the fried zucchini on a platter with the herby feta dip on the side. Add lemon wedges for squeezing over just before eating. Best enjoyed hot and straight from the pan.

wonkybox

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