Crispy Turkish-style fan-cut zucchini in about 30 minutes: scrape grooves with a fork, fan-cut so the slices stay joined, salt for 10 minutes, dredge in herbed flour and a parmesan-egg coat, then pan-fry in olive oil and butter 5 minutes per side. Serve hot under a cold garlic-dill yogurt sauce. Serves 2.
Instructions
- 1
Scrape long grooves down the zucchini with a fork — the ridges help the coating grip.
- 2
Trim both ends. Slice across the zucchini down to the board, leaving one long edge intact so the slices stay joined.
- 3
Turn the zucchini and make the same cuts from the other side, so it opens into a comb-like fan.
- 4
Cut the fan in half and move both pieces to a bowl.
- 5
Season with salt and rest 10 minutes — salt pulls out moisture, softens the fan, and seasons it from inside.
10:00 - 6
Crack 2 eggs onto a deep plate, grate in 40 g parmesan, and mix with a fork.
- 7
On a second plate, mix flour with black pepper, 1 tbsp Herbes de Provence, and 1 tsp garlic powder.
- 8
Dredge each piece in the seasoned flour, working it into the cuts, then coat thoroughly in the egg-parmesan mixture.
- 9
Heat olive oil in a pan and add a little butter — oil handles the frying, butter deepens flavor and color.
- 10
Fry about 5 minutes per side until golden outside and tender inside.
10:00 - 11
Meanwhile stir together yogurt, mayonnaise, ½ tsp garlic powder, salt, and chopped dill.
- 12
Plate the zucchini hot and spoon the cold sauce on top — the hot-crust/cold-sauce contrast is the point.
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Notes from our kitchen
The fork grooves matter more than they look. We scrape them first because the flour needs texture to grip; on a smooth zucchini the crust slides off in the pan. When cutting the fan, we go down to the board but leave one long edge intact, so each half opens like a comb and the coating gets between the slices.
We fry about 5 minutes per side and watch for a golden crust with a knife tip sliding easily through the thickest slice. The step people rush is the 10-minute salt rest. Skip it and the zucchini holds its water, the coating steams instead of frying, and the fan stays too stiff to dredge between the cuts.
Variations
- Different cheese. Grana Padano or a mild pecorino works in place of the 40 g parmesan. Pecorino runs saltier, so go a little lighter when salting the zucchini.
- Herb swap. No Herbes de Provence on hand? A mix of dried oregano and thyme in the flour gives a similar effect. Dried dill also works and echoes the sauce.
- Lighter sauce. Swap the 2 tbsp mayonnaise for extra yogurt if you prefer a tangier, lighter sauce. Thick Greek-style yogurt holds up best against the hot zucchini.
- Make ahead. The garlic-dill sauce works well made up to a day ahead and kept chilled. Fry the zucchini just before serving; leftovers re-crisp in a dry pan over medium heat.
Frequently Asked Questions
Why do you salt zucchini before frying?
Salting for 10 minutes draws out excess moisture, so the coating crisps instead of steaming. It also seasons the flesh from the inside and softens the fan, making the slices flexible enough to open up and dredge between the cuts.
How do you keep the coating from falling off zucchini?
Scrape long grooves down the zucchini with a fork first — the ridges give the flour something to grip. Then dredge in seasoned flour before the egg: flour into the cuts, egg-parmesan over it. The double layer sets into a crust as it fries.
Why fry in both olive oil and butter?
Olive oil handles the frying heat without burning, while butter adds a deeper, richer flavor and a more golden crust. Add the butter to the hot oil just before the zucchini goes in, then fry about 5 minutes per side.