Have you ever tasted these crispy fried zucchini thin slices in a Greek tavern? They are the absolute meze to ouzo or wine and directly associated with sun, sea and summer.
Have you then ever tired to play Greek tavern owner at home, carefully preparing your zucchini slices to get soggy and sloppy whatevers that have nothing in common with the delicacy you ate at the tavern?
It is exactly these multiple big failures that had me avoid fried zucchini, slices ro sticks, like the devil avoids the cross.
Until …recently! I got some zucchini from a friend’s garden and I thought “Girl, it’ your time!”
I searched in the Greek internet for crispy fried zucchini and I got the perfect recipe with the magic trick: dive the zucchini slices in salty water!
This made the difference – the huge difference – that when I wanted to try only one from the first batch… I ended up eating all of them.
Here is the recipe
Crispy fried zucchini (with flour)
1-2 relatively large zucchini (about half a kilo in total)
1 cup all-purpose flour
½ teaspoon baking powder
2 cups of water
1 teaspoon of salt for the water
½ teaspoon salt for the zucchini
Around 400ml or 500ml Olive oil for frying (alternatively any seed oil but olive oil is the best for zucchini1)
Cut the zucchini into round slices a little more than 1/2 cm thick or into oblong (lengthwise) or sticks.
Sprinkle them with ½ teaspoon salt and let them ….sweat. (about 10-15 minutes)
In a plate, mix the flour with the baking powder.
Put the water in a deep bowl and dissolve 1 teaspoon of salt.
Put enough olive oil in a pot, frying pan or deep pan and heat it.
Take enough zucchini slices, dip them in the salt water and after shaking off the excess water (or remove it with a slotted spoon), dip them in the flour-baking powder mixture and make sure they’re all good covered with it.
*Briefly dip the slices again in the salt water and place them in the frying pan.
Flip them over once.
Take them out when golden brown and place the on kitchen paper for a few minutes.
You serve them warm withe tzatziki or humus dip or just plain with lemon wedges.
Extravaganza: grate a hard, yellow, a bit spicy Greek cheese over the zucchinis. But if you add feta they maybe turn soggy as feta contains water.
if you have self-rising flour skip the baking powder
* I must confess I saw the 2nd time “dip in the salt water” while I was translating the recipe for KTG (LOL) It means I did it only once when I fried them. It worked too. 🙂
The original recipe you find in CretanGastronomy in Greek. Vaggelio Kssapaki who posted it also noted that she had seen it in a magazine while waiting at a doctor’s office.