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Aunt Hazel's Kitchen

Fried Vegetables with Garlic Yogurt.

Crispy fried potatoes, peppers and eggplant topped with cold garlicky yogurt — a beloved Turkish mezze.

Time
40 min
Serves
4 servings
Season
All Year
Difficulty
Easy

The Story

Yoğurtlu kızartma is a small but mighty hero of the Turkish table. Hot crispy vegetables meeting cold garlicky yogurt creates a perfect contrast of temperature and texture.

Hot and crispy meets cold and creamy — a contrast that never gets old.

Instructions

7 Steps

  1. Slice eggplant, salt and let sit 20 minutes; rinse and pat dry.

  2. Soak potato strips in cold water, then dry thoroughly.

  3. Heat oil. Fry vegetables in batches (eggplant, peppers, potatoes) until golden.

  4. Drain each batch on paper towels.

  5. Mix yogurt with grated garlic and salt.

  6. Arrange fried vegetables on a serving plate and spoon garlic yogurt over the top.

  7. Finish with chili flakes and a drizzle of hot melted butter.

Hazel's Note

Salting eggplant draws out bitterness and reduces oil absorption. Always dry the potato strips thoroughly — wet potato causes dangerous oil splatter.

Appetizers · All Year · Easy · yoğurtlu kızartma · meze · patates · patlıcan · yoğurtlu

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