These crispy battered zucchini and eggplant slices are dangerously snackable. Salting draws out bitterness, a light yogurt-and-flour batter turns shatteringly crisp in the pan, and fresh dill ties it all together — if you love zucchini bakes, our airy zucchini and cheese souffle is another favorite. Serve them hot as a side, a snack, or the star of a vegetarian spread, much like our pasta with roasted eggplant and feta.
Ingredients
- 1 eggplant
- 1 zucchini
- 3 tbsp Greek yogurt or sour cream
- 3 tbsp all-purpose flour, plus extra for dusting
- 2 eggs
- 20 g fresh herbs (dill), chopped
- Salt and spices to taste
- Oil for frying
Instructions
- Slice the zucchini and eggplant. Place in a bowl, sprinkle lightly with salt, and rest 30 minutes to draw out moisture and bitterness.
- Add the yogurt and flour to the eggs, season, and whisk into a batter.
- Dip slices in batter and fry until crisp and golden.
- Serve with herbs.
Tips
- Pat the slices dry after salting — a dry surface means a crispier crust.
- Keep the oil at medium heat; too hot burns the batter before the vegetables cook through.
- Serious Eats has excellent primers on shallow-frying vegetables — and for another zucchini favorite, try our stuffed zucchini boats with meat and cheese.
Nutrition: per 100 g: 180 kcal, protein 6.9 g, fat 5.6 g, carbs 17 g.