Deep-fried zucchini tempura with tzatziki

With EVO Oil, Flour/Fyllo, Vegetables, Yoghurt,

Deep-fried zucchini tempura with tzatziki

Serves5-6 servings
Cooks In10' preparation | 10' deep frying


  • 6 zucchini, tender and without many seeds
  • 12 oz beer
  • Flour, as necessary (about 7 oz)
  • Salt
  • Freshly ground pepper
  • Extra virgin olive oil for frying
  • 2 tubs of Greek strained yogurt
  • 4 cloves of garlic
  • 1 pinch of salt
  • 1 tbsp. fresh dill or spearmint, chopped
  • 3 tbsp. vinegar
  • ½ cup extra-virgin olive oil
  • 1 cucumber, grated and liquids squeezed out, unpeeled



  1. Pour the beer into a bowl and gradually add the sifted flour, salt, and pepper.
  2. Combine with a whisk until the batter is fairly loose, without lumps. Cover and chill for 30 minutes.
  3. Meanwhile, wash the zucchini. If small, cut lengthways. If larger, cut into round slices. Sprinkle with salt and leave for 15 minutes. Pat dry thoroughly with a kitchen towel or kitchen paper.
  4. Dip the zucchini into the batter and fry in the olive oil until golden.
  5. Put on absorbent kitchen paper to remove excess oil and serve.


  1. Put the yogurt, minced garlic, salt, vinegar, dill, olive oil and dried shredded cucumber in a bowl.
  2. Combine well, until all the ingredients are incorporated.
  3. Chill in the refrigerator and serve once cool.


  • Roughly grate the cucumber, add salt and leave for 10 minutes.
  • Squeeze the grated cucumber between hands to remove as much water as possible.
  • Cover the tzatziki and chill to combine the flavors.