Anyone who has ever vacationed in Greece has most likely fallen in love with Greek cuisine. All Greek recipes are reminiscent of the sea and sun and are perfect for a delicious summer menu. For all zucchini fans, we offer a great recipe for zucchini in a crispy batter coating that tastes like a Greek island. Get inspired and prepare this crispy appetizer yourself!
How can you prepare zucchini in a crispy batter coating?
If you've ever been to a Greek taverna, you've probably seen these fried zucchini chips on the menu. Crispy fried zucchini is a very popular appetizer in Mediterranean cuisine and goes well with homemade tzatziki and a glass of chilled white wine or ouzo.
There are different recipes forZucchini chips, also prepared in the ovencan be. But for the original recipe, the zucchini should be fried in batter and there is a simple trick that ensures incredibly crispy zucchini. Aside from the frying process, which involves standing over the pan most of the time, this is a very simple recipe that anyone can make at home.
This trick makes the zucchini really crispy
This trick is something of a hybrid method. First you cut the zucchini very thinly, coat them with flour and spices and then, just before frying, you dip them in a bowl of cold water. The water and flour create a moist layer that becomes particularly crispy and delicious when cooked.
Fried zucchini strips according to an original Greek recipe
Fried zucchini is a popular appetizer served in Greek taverns during the summer. Below you will learn how to make the crispiest Greek zucchini chipsPrepare recipe at homecan.
Ingredients:
For the zucchini chips:
- 3 Zucchini
- 200g plain flour
- Salt to taste
- 1/4-1/2 teaspoon dried garlic powder (optional)
- Oil for deep frying
- Bowl of cold water
For the yogurt dip:
- 150g Greek yogurt
- a pinch of fine salt
- 3 tablespoons fresh dill, finely chopped
- freshly ground black pepper
- 1/2 teaspoon dried garlic powder (optional)
Preparation:
- Mix all the ingredients for the dip in a small bowl and store the dip in the refrigerator until ready to use.
- Using a sharp knife or peeler, cut the zucchini into thin strips about 3 mm thick. Salt generously and let rest in a bowl or colander for 10-15 minutes. Drain well and pat dry lightly with paper towels.
- Place the flour, salt, and garlic powder (if using) in a clean plastic bag and mix well. Gradually add a few zucchini strips to the bag, close and shake well until the zucchini are covered with the flour. Transfer to a clean plate and continue with the rest of the zucchini.
- Heat the oil well in a pan or deep fryer. Briefly dip each zucchini strip into the bowl of water and then drop it into the pan. Don't overcrowd the pan. (Warning: grease splashes!)
- Using a slotted spoon, turn the zucchini over so that they brown evenly on both sides. Fry until golden brown and transfer to a plate lined with kitchen paper.
- Serve with the yogurt dip and enjoy immediately.
Would you like more ideas for Greek specialties? Try oursGyro recipesand serve oneclassic Greek saladin addition!
Prepare zucchini in a crispy batter as spicy chips
You may have heard that chips can't just be made from potatoes. Vegetable chips are just as delicious and you can also use the popular zucchini for them in summer. Cut them into slices or make crispy fries out of them - you choose the shape yourself. Adding semolina flour makes the chips even crispier.
Ingredients:
- 3-4 Zucchini
- 150 g Flour
- 150 g finely ground semolina flour
- Salt to taste
- Dried oregano to taste
- Vegetable oil for frying
- Bowl of cold water
- Optional seasonings: sumac, granulated garlic, herbs
Sauces for serving:
- Tzatziki (try itthese delicious recipes to make yourself!)
- Shawarma sauce
- Marinara sauce
Preparation:
- Cut the zucchini into 3mm thick slices or into sticks (like for fries). Sprinkle some salt on top and set aside while you make the crust.
- In a shallow baking pan, combine the semolina flour, all-purpose flour and a teaspoon of salt.
- When the zucchini have released some moisture, pat them slightly dry and toss them in the flour mixture.
- Pour oil into a deep pan or deep fryer and heat to 190°C.
- Quickly dip each zucchini slice/stick into the water, shake off the excess and carefully add it to the oil. Don't overcrowd the pan, otherwise the temperature of the oil will drop and the chips will become mushy.
- Fry until the zucchini are golden all over.
- Remove the zucchini with a slotted spoon and let the excess oil run back into the pan.
- Place the zucchini chips on a paper towel-lined tray and season with salt, oregano and sumac or spices of your choice.
- Serve immediately with your favorite dips and enjoy.
