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Home Food & Drinks Recipes Cooking Zucchini donuts with yogurt sauce

Zucchini donuts with yogurt sauce

Recipe
Vegetarian

Recipe by Dimitris Chalimourdas, Restaurant "Ynos", Zurich, Switzerland.

Dimitris Chalimourdas

FOR THE ZUCCHINI DONUTS

Ingredients (8 servings)
1200 g fresh zucchinis
50 g dill
40 g mint
210 g onions
2 garlic cloves
500 feta
80 g parmesan
100 ml olive oil
300 g breadcrumbs
300 g white flour
200 ml egg yolk
400 ml egg white
240 g cipollini
salt
30 g parsley
baking powder
  • Wash the zucchinis, cut off the ends and grate coarsely.
  • Lightly salt the grated zucchinis and leave to stand in a sieve for at least 2 hours.
  • Blend the dill, mint, onions, cipollini, parsley, garlic cloves, feta, Parmesan and olive oil in a blender until creamy.
  • Drain the zucchini shavings well and mix in a bowl with the breadcrumbs, white flour, egg yolk, egg white, baking powder and the previously blended cream. Place the mixture in the fridge for 2 hours.
  • Then form balls and press a hole in the middle with your finger.
  • Fry the zucchini donuts in a pan (or deep fryer) with plenty of oil until crispy.

FOR THE YOGURT SAUCE

Ingredients (8 servings)
250 g Greek yogurt (natural)
20 ml white vinegar
20 ml olive oil
10 g dill (finely chopped)
grated zest of one lemon
salt
pepper
paprika powder (to garnish)
  • Mix all the ingredients together in a bowl, season with salt and pepper and garnish with the paprika powder.

Serve

  • Arrange the zucchini donuts on a plate with the yoghurt sauce and serve.

Tip:

wine-tip

2016 Malagousia – 92 falstaff-points
Ktima Georvassiliou, Epanomi, Griechenland

This old Greek white wine variety is the rediscovery of recent years. With its unmistakable vegetal spiciness and fine fruit, it shines with a fresh structure.

gerovassiliou.gr, 13,80 euros

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