fried zucchini with yogurt sauce

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zucchini mint cucumber scallion green onion

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Here’s a summer recipe inspired by a recent meal at a Greek restaurant. Credit to my favorite Deborah Madison “Vegetarian Cooking for Everyone” cookbook for the simple yogurt sauce recipe that can be made with all Alaskan produce.

If you missed out on the mint plants when our plant vendors were at the market earlier in the season, ask around the neighborhood for some fresh Alaska mint. There’s lots of it growing this time of year, and it really makes the recipe!

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FRIED ZUCCHINI:

2 medium zucchini, cut into coins or slices about 1/4” thick
1 egg, lightly beaten (optional)
flour
oil

Coat the sliced zucchini with flour (for extra flavor, coat with flour, then dip in the beaten egg, then back in the flour). Heat enough oil to cover the bottom of a large pan over medium heat and fry zucchini until they’re golden-brown, about 3 minutes on each side. Transfer to a paper towel to drain excess oil.

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YOGURT SAUCE WITH CUCUMBERS, CUMIN, AND MINT

2 cups yogurt, drained for 1 hour
1 cucumber
2 scallions, including greens, minced
2 tablespoons finely chopped mint
1/2 teaspoon ground cumin
1 tablespoon olive oil
1/4 teaspoon salt
pepper to taste

Stir all ingredients together in a bowl and let stand at least 15 minutes to let flavors develop.