Tempura Zucchini With Purslane Salad

Ingredients:

• 4 zucchinis,
• 1 bunch of purslane, chopped,
• 2 cups of plain yoghurt,
• 2 cloves of garlic,
• Salt to taste,
• Vegetable oil for frying

For the coating sauce;

• 1/2 cup cold water,
• 1/2 cup flour,
• 1 egg,
• Salt to taste,
• 1/2 teaspoon black pepper.

Preparation:

1. In a deep bowl combinethe chopped purslane, yoghurt, crushed garlic and salt together and mix well,
2. Peel and slice the zucchinis,
3. Heat oil in a saucepan,
4. Mix the flour, salt and pepper in a bowl for coating sauce,
5. Add egg and beat,
6. Add water and beat until well mixed (may be lumpy),
7. Dip the pumpkins in the coating sauce and place in the oil as soon as possible,
8. To prevent sticking to each other, check with a fork, fry them lightly both sides, and remove in a strainer,
9. Place yoghurt salad into four plates,
10. Place the tempura zucchinis on top of the salad,
11. You can pour hot sauce over.

Bon Appetit…