Fried Zucchini Recipe

A platter of golden, fried zucchini slices garnished with fresh mint leaves, dill, and halved cherry tomatoes, placed on a pink surface with a small bowl of salt and a knife nearby.

Fried Zucchini Recipe

This Greek Fried Zucchini Recipe (kolokithakia tiganita) features thin zucchini rounds dipped in a light sparkling water batter and fried until perfectly crisp in extra-virgin olive oil.

Course Appetizer

Cuisine Greek

Keyword zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings as an appetizer

Calories 119kcal

Author Maria Koutsogiannis

Ingredients

For the zucchini

1 medium-large zucchini (about 8 inches long), sliced into very thin rounds (around 1/8th of an inch thick)
¼ cup all purpose flour

For the batter

For serving

Tzatziki for dipping (use our tzatziki recipe)
Kosher salt and ground pepper
Fresh mint, parsley and/or dill for garnish

Instructions

Slice the zucchini into thin rounds (about 1/8 inch thick). Add the zucchini rounds to a bowl and toss with 1/4 cup all purpose flour. Set aside.
Make the batter: Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in 1/2 cup + 2 tablespoons sparkling water until just combined; the consistency should be just thinner than pancake batter.
Set a large paper towel lined plate aside.
Heat the oil: In a large high-sided pan, add 1/2 - 1 inch extra-virgin olive oil and turn to medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
Fry the zucchini: Dip the zucchini slices in the batter, letting excess batter drip off and and then place in the oil, frying about 8-10 pieces at a time so the pan isn’t overcrowded. Fry for about 3-4 minutes, flip about halfway through to ensure golden brown colour on both sides. If you find the zucchini are getting too dark in colour, turn the heat down a bit. Use a slotted spoon or tongs to move the fried zucchini to a paper towel lined plate.
Repeat until all of the zucchini are fried.
Season the fried zucchini with kosher salt and ground pepper. Garnish with fresh herbs like mint, parsley or dill. Serve with tzatziki for dipping!

Notes

We used a mandolin to slice the zucchini into very thin rounds. If you don't have a mandolin, a sharp knife works well.
If you love zucchini, try our Easy Greek Kolokithokeftedes (Zucchini Fritters)
These are great to make as a part of a mezze spread - add fresh pita, another Greek dip like Spicy Greek Feta Dip (Tirokafteri) and perhaps some olives.

Nutrition