Salting the cucumber to remove excess liquid is not the traditional way to make tzatziki - usually cucumber is added to very thick or drained yoghurt - but it concentrates the flavour and gives a nice crunch to this classic dip. If you have time, refrigerate the dip overnight so the flavours can meld.
- 280 gm self-raising flour
- 500 ml chilled soda water (2 cups)
- 3 each yellow and green zucchini, cut diagonally into 1cm-thick slices
- 1 telegraph cucumber, half peeled, seeds removed, coarsely grated
- 350 gm thick sheep’s milk yoghurt
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1½ tbsp finely chopped dill
- 1For tzatziki, combine cucumber and ½ tsp sea salt flakes in a bowl and refrigerate until
cucumber seeps liquid (20-30 minutes). Drain in a colander, squeeze out excess liquid, then transfer to a clean bowl, add remaining ingredients and season to taste.
- 2Preheat oil in a deep saucepan to 180C. Sieve flour into a bowl, season to taste, then, whisking continuously, gradually add soda water and whisk until batter is smooth. Dip zucchini into batter, shake off excess, then deep-fry in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, season with sea salt and serve hot with tzatziki.