• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 English cucumber (peeled, seeded, and finely diced or shredded on box grater)

  2. 2 cloves garlic , minced

  3. 2 tablespoons extra-virgin olive oil , plus more for garnish

  4. 1 teaspoon sea salt

  5. 1 teaspoon dried mint or (fresh optional)

  6. Pinch white pepper

  7. 2 cups Greek yogurt (recommended: Fage or any other similar thick yogurt)

  8. Canola oil , for frying

  9. 2 Holland eggplants (smaller is more tender), sliced into thin rounds

  10. 2 green zucchini, (smaller is more tender), sliced into thin rounds

  11. 2 cups all-purpose flour , for dredging

  12. 2 cups cold water

  13. 1/2 teaspoon sea salt

  14. 1 teaspoon dried Greek oregano

Instructions Jump to Ingredients ↑

  1. For the Tzatziki :

  2. Combine all ingredients in a bowl, and mix well using a rubber spatula. Chill before serving, garnishing with more olive oil on top, if desired.

  3. For the zucchini and eggplant chips:

  4. Heat oil in a deep-sided pan to 375 degrees F.

  5. Dredge the eggplant and zucchini rounds in the flour, coating well. Shake off excess flour and set aside. Taking a few rounds at a time, dip in cold water, and immediately put into hot oil (oil may splatter). Cook until golden brown and crispy. Remove from oil using slotted spoon, and put into stainless steel bowl. While tossing continuously in the bowl, sprinkle with salt and oregano, to taste. Serve with the Tzatziki.


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