Dovlecei crocanti cu tzatziki grecesc

Dor de plajele din Grecia? Stim exact cum se stinge! Cu o portie de dovlecei crocanti cum numai in Grecia gasesti si un tzatziki cremos si aromat facut dupa secretul lor! Felii subtiri de dovlecel, sarate si lasate sa se scurga, date prin faina si prajite pana devin aurii si crocante la exterior si moi la interior, servite cu tzatziki rece de castraveti cu usturoi, ulei de masline, o combinatie care te duce instant cu gandul la o terasa greceasca cu vedere la mare! Secretul dovleceilor perfect crocanti sta in trei pasi esentiali — felierea foarte subtire cu mandolina, lasatul la scurs cu sare pentru a elimina excesul de apa si stergerea bine cu prosopul inainte de a-i da prin faina. Acesti pasi garanteaza o crusta crocanta si apetisanta care nu se inmoaie dupa prajire! Dovlecei crocanti cu tzatziki grecesc sunt aperitivul, garnitura sau gustarea aceea pe care o faci cand dorul de Grecia devine de nestapanit.

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INGREDIENTE (pentru 2 portii)

Pentru dovlecei:

1 dovlecel
2 linguri faina
ulei pentru prajit
sare

Pentru tzatziki:

2 castraveti
150 grame iaurt grecesc
1 catel de usturoi zdrobit
2 linguri ulei de masline
1 lingurita otet
sare

Curatam dovlecelul si il feliem foarte subtire cu ajutorul unei mandoline. Feliile subtiri si uniforme sunt cheia unui dovlecel perfect crocant. Presaram feliile cu sare si le punem intr-o strecuratoare timp de 10 minute pentru a elimina excesul de apa. Le scurgem bine si le stergem cu un prosop absorbant. Acest pas este esential pentru crusta crocanta!

Punem feliile uscate inapoi in strecuratoarea uscata, adaugam faina si le miscam astfel incat fiecare felie sa fie acoperita uniform cu faina, iar excesul sa cada. Incalzim uleiul intr-o tigaie, aproximativ 2 cm inaltime si prajim feliile de dovlecel in transe pana devin aurii si crocante pe ambele parti. Le scoatem pe un servet absorbant pentru a indeparta excesul de ulei.

Pentru tzatziki radem castravetii si ii presaram cu sare. Lasam 5 minute, apoi ii stoarcem bine cu mainile. Cu cat mai bine stors, cu atat mai gros si mai cremos va fi tzatziki-ul! Amestecam castravetele stors cu usturoiul zdrobit, uleiul de masline, otetul si iaurtul grecesc pana obtinem o crema omogena si aromata. Il asezam pe o farfurie si stropim cu putin ulei de masline deasupra.

Servim dovleceii crocanti cu tzatziki rece alaturi — crocant, cremos si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de dovlecei crocanti cu tzatziki grecesc, te invitam sa incerci si alte retete inspirate:

Toast cu halloumi si salata de sfecla rosie

English version

Crispy Courgettes with Greek Tzatziki

Missing the beaches of Greece? We know exactly how to fix that! With a portion of crispy courgettes just like you find in Greece and a creamy and aromatic tzatziki made after their secret! Thin slices of courgette, salted and left to drain, coated in flour and fried until golden and crispy on the outside and soft on the inside, served with cold cucumber and garlic tzatziki with olive oil — a combination that instantly takes you to a Greek terrace overlooking the sea! The secret to perfectly crispy courgettes lies in three essential steps — slicing very thinly with a mandoline, leaving to drain with salt to remove excess water and patting completely dry with a towel before coating in flour. These steps guarantee a crispy and appetising crust that does not go soggy after frying! Crispy courgettes with Greek tzatziki are the appetiser, side dish or snack you make when the longing for Greece becomes impossible to resist.

INGREDIENTS (for 2 servings)

For the courgettes:

1 courgette
2 tablespoons flour
oil for frying
salt

For the tzatziki:

2 cucumbers
150 grams Greek yoghurt
1 garlic clove crushed
2 tablespoons olive oil
1 teaspoon vinegar
salt

Peel the courgette and slice it very thinly using a mandoline. Thin and uniform slices are the key to a perfectly crispy courgette. Season the slices with salt and place in a colander for 10 minutes to remove excess water. Drain well and pat dry with an absorbent towel. This step is essential for the crispy crust!

Place the dried slices back in the dry colander, add the flour and toss so that each slice is evenly coated with flour and the excess falls away. Heat the oil in a pan to approximately 2 cm depth and fry the courgette slices in batches until golden and crispy on both sides. Remove onto an absorbent towel to drain excess oil.

For the tzatziki grate the cucumbers and season with salt. Leave for 5 minutes then squeeze well with your hands. The better squeezed, the thicker and creamier the tzatziki will be! Mix the squeezed cucumber with the crushed garlic, olive oil, vinegar and Greek yoghurt until you get a smooth and aromatic cream. Arrange on a plate and drizzle with a little olive oil on top.

Serve the crispy courgettes with cold tzatziki alongside – crispy, creamy and absolutely unforgettable!

If you enjoyed this crispy courgettes with Greek tzatziki recipe, we invite you to try other recipes for inspiration: Toast with Halloumi and Beetroot Salad, Chicken Gyros or Prawn Saganaki.

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