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			KOLOKITHAKIA TIGANITA
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              (Fried Courgettes with Cucumber and Yogurt)

Ingredients

3-4 courgettes, about 500 gr.
60 gr. flour, for coating
vegetable oil, for frying
salt and black pepper
Skordalia or Tzatziki to serve. 

Serves 4 

o Choose fresh and firm courgettes, otherwise they look and taste "droopy",
  once they have been fried.
o Top and tail the courgettes.
o Lightly scrape them under running water.
o Slice them lengthways in medium slices, about 3-4 slices each courgette.
o Spread them out and sprinkle salt and pepper over them.
o Coat them lightly in flour and fry briefly in hot oil, turning them once,
  if they are being shallow-fried, so they acquire a light golden color on
  both sides.
o They should be served very hot and eaten after having being dipped in the
  skordalia or tzatziki.