For the dough mix beer with egg yolk, salt and flour. Let the dough stand for about 20 min. Meanwhile, for the yogurt sauce, mix crushed garlic with yogurt and crushed feta cheese. Finely grate the zucchini on a grater and add to the mixture. Season the sauce with salt and a little bit of lemon juice.
Fold stiffly beaten egg white and chopped basil into the beer batter. Cut the zucchini into slices (5 mm thick) and dust with flour. Dip zucchini slices in beer batter and bake in hot fat until done. Drain on kitchen towel. Put on the table to accompany the yogurt sauce.
*75 g flour seems too little to me, tested with 175 g – result neat.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just right for a light meal!
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