Fried Yellow Zucchini & Carrots

I happen to like fried vegetables in summer. Something about the aromas and the appearances bring back a lot of fond childhood memories. The dredge I learned from my grandmother is the best so far. It forms a nice coating of crunch around the vegetables. Even if they are covered with garlicky yogurt or sauce they still retain their crunchiness. I use this dredge for vegetables as well as sea food.

I cut the vegetables into slices horizontally using the mandolin but it can be cut diagonally or any other way you like.

Slice all vegetables set aside.


For dredging:

1 Cup of flour
1/2 Cup of beer (any type)
1/4 tsp each (garlic powder, cumin, curry and rubbed sage and *salt).

Mix all together in a bowl to make a tacky paste ( flour or more liquid may be added to reach that consistency).

For frying:
1/2 Cup vegetable oil 

Heat oil in a skillet and slowly and carefully  add the dredged vegetables. Turn with tongs after one side is slightly browned. Once both sides are browned, place it on  a paper towel to absorb extra oil. In the meantime you can prepare the garlic yogurt and red sauce.

2 large cloves of garlic crushed
1 Cup of good plain yogurt. Mix well

My husband prefers using red sauce on his veggies.  I gave him the  pasta sauce I had made a day ago. (Store bought pasta sauce can be used with additional garlic, oregano and basil. 
                 
*Salt, pepper and hot sauce can be added as   preferred.