Still on the summer topic, here's a classic Bulgarian dish, which can also be served as a salad as well. It is also a light vegetarian option for lunch or dinner.
To make the courgettes nice and round, fry them individually and wrapped in a little bit of flour on high heat until crispy.
Best served immediately.
3 medium-sized white courgettes cut into rounds 1 cm thick
2 tbsp wheat flour
2 tbsp corn flour
1 tsp salt
plenty of frying oil - I use olive oil
for the sauce:
500 gr plain yogurt
1/3 cup dill - washed and finely cut
3-4 cloves of garlic
It is very important to make the courgettes the right way, otherwise they will be bland and will look unpleasant. The best thing to do is to cut them in thick rounds - about 1 cm thick, so that they don't squash and lose their form after frying.
In a flat plate mix the flours with the salt. Pat the courgettes on both sides so that they are lightly floured. The salt will make them lose water and this the flour will hold to the courgette better.
In a frying pan heat the oil until bubbles appear. Place the courgettes immediately and fry for 2-3 minutes on each side until golden-brown.
For the sauce:
In a bowl mix the yogurt with the dill. Add the pressed garlic cloves and salt.
Arrange the courgettes in plates and garnish with the yogurt sauce.