Mythos-bat­tered zuc­chini and dashi yo­ghurt

The Western Star - - Best of the West -

IN GREECE it’s very com­mon to flour and fry zuc­chini, but for this recipe I’ve put them in bat­ter so there’s more crunch to them. They’re great for dip­ping in the yo­ghurt.

I love dashi yo­ghurt. It’s the best com­bi­na­tion of sour with the sweet-but-meaty flavours of dashi. You can use it as a dip and it also goes beau­ti­fully with fish.



125g (1/2 cup) thick, Greek-style yo­ghurt

2 tsp dashi pow­der Juice of 1/2 lemon, plus ex­tra wedges to serve

20g (1/3 cup) dried


1 x 330ml bot­tle Mythos lager or any light lager, chilled 150g (1 cup) self-rais­ing flour 100g tapi­oca flour

1 tsp salt

Sun­flower oil, for deep-fry­ing

4 zuc­chini


Whisk to­gether the yo­ghurt, half of the dashi and the lemon juice un­til the dashi has dis­solved. Re­frig­er­ate un­til re­quired.

Place the wakame, re­main­ing dashi and a gen­er­ous pinch of salt into a mor­tar and pes­tle, and grind to a fine pow­der. Set aside.

Make the beer bat­ter by gen­tly

whisk­ing the lager, flours and salt un­til just com­bined. Don’t over­work the bat­ter; a few lumps of flour are fine.

Half-fill a saucepan with oil and place over a medium heat. Warm the oil un­til it reaches 180C on a cook­ing ther­mome­ter.

Slice the zuc­chini at an an­gle into 5mm thick slices. Dip the slices into the bat­ter, al­low­ing any ex­cess to drip off, then gen­tly place into the hot oil.

Cook un­til crisp and golden brown. Re­move from the oil and drain on a wire rack. Re­peat un­til all the zuc­chini slices are cooked. Sea­son with the wakame sea­son­ing.

Serve the zuc­chini chips hot

with the dashi yo­ghurt and lemon wedges on the side.

TIP: Drain­ing on a wire rack in­stead of pa­per towel en­sures things stay crisp.

THE AU­THOR: Ge­orge Calombaris is one of Aus­tralia’s top chefs, and un­doubt­edly its most recog­nised one. From 2009 un­til 2019 he was a judge on MasterChef Aus­tralia.

This is an edited ex­tract from Just Ge­orge by Ge­orge Calombaris, pub­lished by Hardie Grant Books, $50, avail­able where all good books are sold. Pho­tog­ra­pher: Armelle Habib

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