The Zucchini taler - Deep fried Zucchini

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During my last visit to the grocery store, one of my favourite vegetables fell into my shopping trolley again. It is the "superfood" - zucchini. The zucchini is perfect for light summer dishes, like our lunch today, the fried zucchini with tzatziki.

It's quick to prepare and super cheap. The zucchini slices with tzatziki will take you right back you directly back to your last vacation.

Ingredients

Zucchinitaler:

• 1 zucchini

• 2 eggs

• 1 cup flour

• 1 cup milk

• 1 cup breadcrumbs

• 1/2TL paprika powder

• 1/2TL cayenne pepper

• 1/2TL cumin

• salt/pepper

• Some canola oil

Zaziki:

• 1 cup Greek yogurt

• 1 clove of garlic

• 1/2 cucumber (seeded)

• 1 bunch of dill

• lime juice and lime zest of one lime

• salt/pepper

Instructions

Preparation of the zucchini taler:

First we turn our attention to the breading. For this we build a classic breading line. First the flour, then the beaten eggs with a little milk and finally the breadcrumbs. Wash the zucchini and cut them lengthwise into slices. Then season the zucchini slices with paprika, cayenne bell pepper, cumin, salt and pepper. Now we bread the zucchini slices. To do this, first dredge them in the flour, then in the beaten eggs and finally in the breadcrumbs. After breading, put the zucchini slices in a hot pan with oil and fry until golden. Finally, drain the taters on a paper towel.

Preparation Tzatziki:

For the tzatziki, wash the cucumber, cut it in half and remove the seeds. Then we slice the cucumber with a square grater. Now we put the Greek yogurt in a bowl and add the sliced cucumber. Our tzatziki is seasoned with freshly grated garlic, lime juice, lime zest and finely chopped dill. Our Greek dip is of course refined with salt and pepper as always.

Resumé

One of my absolute favorites in the summer. The preparation is a breeze and the food convinces us of food for flexitarians taste of course. In addition, this vegetarian creation makes every "veggie heart" beat faster.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I bake the zucchini taler instead of frying them?

Yes — brush them lightly with oil and bake at around 200°C (390°F) for 15–20 minutes, flipping halfway, until golden and crisp. They won't be quite as crunchy as the fried version, but they're a lighter alternative.

How do I keep the zucchini from getting watery?

Salt the grated or sliced zucchini for about 10 minutes before breading, then squeeze out the excess liquid with a clean kitchen towel — this keeps the coating crisp instead of soggy.

Can I make the tzatziki ahead of time?

Yes, the tzatziki actually tastes better after resting in the fridge for an hour or two, which lets the garlic and dill infuse into the yogurt.