Scrape the skins of the squash, then cut them into thin slices, lengthwise. Sprinkle with salt and let stand for 1 hour. Wash and drain them.

In a bowl, make hollow places in the flour. Add the water slowly in a fine stream and, stirring with a fork, make a soft paste. Heat the oil on a high heat, and one at a time, dip the squash slices into the paste, then into the oil and brown on both sides. When all the squash is fried, place them on a serving dish and cover with the well beaten yoghurt to which 2 or 3 cloves of the crushed garlic may be added.