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2015年8月18日 (火)

freshness and extra crunchiness

There’s nothing more classic in Greek cuisine than battered and fried eggplant and zucchini slices. When you go out to a taverna in Greece, these nibbles are amongst the first you order .


When you have a meat- or fish-based Sunday lunch at home, you whip these up as a meze to accompany the grand attraction  mask house. They are the go-to side dish for every Greek who respects themselves.


When they are crispy on the outside and juicy on the inside, they are the best. Paired with tzatziki or a simple yoghurt sauce, they are divine.


In order to change things up because admittedly I am so bored of eating them with a plain batter, I added some sesame seeds and fresh mint to it . It made a big difference as they enhanced the flavor of the zucchini, adding freshness and extra crunchiness. The dip of Greek strained yoghurt was flavored with ground coriander that was faintly spicy and provided acidity to the fried zucchini.


S and I loved it. Especially S who couldn’t keep his hands off of it long enough for me take a photograph.


Greek fried zucchini with fresh mint and sesame seeds and a yoghurt dip with ground coriander


I used small, light-colored zucchini that taste far better than the large, deep-green ones and are less watery but any old zucchini will do.
I used a mandoline to slice them but a sharp knife will do the job as well.

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