Thin and crispy zucchini Greek style
A favorite appetizer from Greek taverns with a light breading and golden crust. An easy recipe for perfect fried zucchini.
Ingredients · Servings 4
- zucchini - 3 medium pieces
- white flour - 100 g (or rice flour for a lighter crust)
- carbonated water (very cold) - 100 ml
- salt - to taste
- black pepper - optional
- vegetable oil or olive oil - for frying
- ice cubes - for the ice bath
Method · 1 h
- Wash the zucchini well and slice them into very thin rounds. This is easiest done with a mandolin or a sharp knife, as thin slices are the key to the characteristic crunchiness of this Greek appetizer.
- In a large bowl, prepare an ice bath - cold water and ice cubes.
- The sliced zucchini is dipped in this water and left for about 10-15 minutes. The cold bath helps the vegetable to firm up and become crispier when frying.
- Then remove the zucchini and pat them dry very well with kitchen paper. If there is any moisture left, the breading will not stick evenly.
- In a bowl, mix the flour, salt, and black pepper. Add the very cold carbonated water and mix until you get a thin mixture, similar to pancake batter. The cold carbonated water makes the breading light and airy.
- Heat enough oil in a wide frying pan or deep fryer. The temperature should be around 170-180°C so that the zucchini becomes golden and crispy.
- Dip each zucchini slice in the breading and drop into the hot oil. Fry in small batches to keep the oil temperature from dropping.
- Fry the zucchini until golden brown and remove them on kitchen paper to drain excess fat.
- Greek zucchini is served immediately while hot and crispy, most often with tzatziki or lemon slices, as is traditional in Greek taverns.
Thin and crispy zucchini Greek style - a favorite appetizer from Greek taverns with a light breading and golden crust. An easy recipe for perfect fried zucchini.
See also how to prepare the popular Greek moussaka with zucchini and the beloved Greek banitsa Bugatsa.
