Purzheni Tikvichki (Bulgarian Fried Courgettes with Garlic Yoghurt)
Thin courgette slices fried in a light egg and flour coating, served hot with a cold garlic and dill yoghurt.
- Time35 min
- LevelEasy
- Costabout £0.78 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 509kcal
- 26gcarbs
- 8gof which sugars
- 40.1gfat
- 12.6gsaturates
- 13.1gprotein
- 4.7gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Layer the courgette slices in a colander, sprinkle with half the salt and leave for 10 minutes. Pat dry with kitchen paper.
10 min - 2
Stir the yoghurt, garlic, dill and a pinch of the remaining salt together and chill while you fry.
- 3
Put the flour on one plate and the beaten egg in a shallow bowl. Dip each slice into flour, then egg.
- 4
Heat the oil in a large frying pan over a medium heat. Fry the slices in batches, 2 minutes each side, until golden.
4 min - 5
Drain on kitchen paper and sprinkle with the last of the salt.
- 6
Serve hot with the garlic yoghurt for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
