Crispy Golden Fried Zucchini with Yogurt-Garlic Dip

Begin by washing the zucchini thoroughly. Trim the ends.

Slice the zucchini into lengths, about 0.5 cm (0.2 inches) thick. Ensure they are not too thick or too thin for even cooking.

Lay the zucchini slices on a clean surface or baking sheet. Generously sprinkle them with salt and let them sit for about 10 minutes. This process draws out excess moisture, which is key for crispiness.

After salting, use paper towels to thoroughly pat dry each zucchini slice. Remove as much moisture as possible.

Lightly sprinkle about 1 teaspoon of corn starch on both sides of the dried zucchini slices. Use your fingers to spread it evenly all over. You don't need a thick layer.

In a small bowl, combine the plain yogurt. Mince the garlic cloves very finely or grate them, then add to the yogurt.

Add the lemon juice and a pinch of salt to the yogurt mixture. Stir well to combine. Taste and adjust seasoning as needed. Set aside.

In a shallow dish, whisk together the 2 eggs with 2 tablespoons of corn starch until smooth. This will be your second coating.

Heat the vegetable oil (or olive oil, as I prefer) in a large non-stick pan over low to medium heat. You need just enough oil to cover the bottom of the pan, about 0.5 cm (0.2 inches) deep. The oil should be hot but not smoking.

Dip each corn-starched zucchini slice into the egg and corn starch mixture, ensuring it's fully coated.

Carefully place the coated zucchini slices into the hot oil, without overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Once fried, transfer the zucchini slices to a wire rack to cool. This helps them remain crispy. Optionally, gently blot any excess oil with a paper towel.

While still warm, lightly sprinkle the fried zucchini with a little more salt to taste.

Serve the warm, crispy fried zucchini immediately with the prepared yogurt-garlic dip on the side. Enjoy!