Courgettes / Zucchini Recipe

Prepare cucumber

Grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and let drain 10 minutes. Press or squeeze firmly to remove as much liquid as possible; this prevents a watery tzatziki.

Mix tzatziki

In a medium bowl, combine the Greek yogurt, minced garlic, drained grated cucumber, olive oil, lemon juice, red wine vinegar, chopped dill, and chopped mint (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon, or garlic to preference. Cover and refrigerate at least 20 minutes (or up to 2 days) to let flavors meld.

Prepare zucchini

Trim the stem ends from the zucchinis and slice them into 1/4- to 1/3-inch thick rounds or lengthwise planks (about 1/4 inch) depending on whether you want coins or strips. Pat slices dry with paper towels to remove surface moisture.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. In a separate small bowl, beat 1 large egg and stir in 3/4 cup cold sparkling water (or club soda). Pour the wet into the dry and stir briefly until just combined; it's okay if a few lumps remain. The batter should be thick enough to coat but still runny — add a tablespoon more water if too thick.

Coat zucchini

Working in batches, dredge the zucchini slices through the batter, allowing excess to drip off. Place coated slices on a wire rack while heating oil or preheating the grill.

If frying - shallow fry

Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) and heat over medium-high until shimmering and a small drop of batter sizzles immediately (about 350°F/175°C). Fry zucchini in single layer, 2–3 minutes per side, until golden brown and crisp. Use tongs to turn and transfer finished pieces to a paper towel-lined tray; season immediately with a light pinch of salt. Repeat with remaining slices in batches, maintaining oil temperature (adjust heat as needed).

If grilling

Brush both sides of zucchini slices lightly with olive oil and season with a pinch of salt and pepper. Heat a grill pan or outdoor grill to medium-high. If you prefer battered grilled zucchini, brush a thin coat of the batter and quickly sear on the hot grill for 2–3 minutes per side — note battered pieces are more delicate on the grill. Best method: grill plain oiled slices 3–4 minutes per side until tender and lightly charred. For crosshatch marks and even cooking, press down gently and rotate slices halfway through each side.

Finish and serve

Arrange fried or grilled zucchini on a serving platter. Sprinkle with chopped fresh dill if desired and serve with chilled tzatziki, lemon wedges, and extra olive oil for drizzling. Recommend serving immediately while zucchini are hot and crisp; tzatziki can be prepared ahead and chilled.