Mix eggs, flour, a little salt and cider with a whisk. Allow to swell for approx. 30 min.
Clean zucchini and cut into slices about 1/2 cm thick.
Mix yogurt, juice of one lemon and olive oil until smooth. Pluck mint leaves from stalks and chop finely. Stir into the yogurt. Season to taste with salt and pepper.
Heat frying oil in a large frying pan. Pull zucchini slices through frying batter with a fork, fry on both sides until golden brown. Drain briefly on kitchen roll and serve with the mint dip.
Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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