Zucchini Fans with Crispy Coating and Yogurt Sauce

Wash and dry your zucchini. Run a fork along the surface to create ridges.

Keeping the stem end intact, slice the zucchini lengthwise into thin rounds, then halve each slice and fan it open. Season with salt and black pepper.

Crack an egg into a wide bowl and beat it with a pinch of salt.

In another bowl, combine the flour, cornmeal, and salt.

Coat the zucchini in the flour mixture first, fanning out the slices so the flour gets between the layers. Then dip into the egg.

Fry the zucchini in hot vegetable oil on both sides until golden brown. Use tongs to gently open up the slices as they cook for even browning.

Whisk together the yogurt, finely chopped dill, minced garlic, and salt.