Greek Fried Zucchini Recipes

KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT

Kolokythakia Tiganita - Greek Battered Fried Zucchini / Courgett image

Here's another grear vegetarian Greek dish. Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish. Recipe by Nancy Gaifyllia, she says "The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices." Time to make doesn't include resting time. Posted for ZWT 4.

Provided by Um Safia

Categories Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
olive oil (for frying)
1/2 tablespoon salt
8 ounces of bottled soda water
1/2 teaspoon sea salt
3/4 cup tbsps all-purpose flour
1 tablespoon all-purpose flour

Steps:

Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.).

Nutrition Facts : Calories 105.1, Fat 0.4, SaturatedFat 0.1, Sodium 1183.3, Carbohydrate 22, Fiber 1.6, Sugar 1.5, Protein 3.6

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)

Kolokithokeftedes (Greek Zucchini Fritters) image

These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!

Provided by gus

Time 1h30m

Yield 6

Number Of Ingredients 17

Ingredients

2 large zucchini
2 ½ teaspoons salt, divided
½ cup water, at room temperature
2 tablespoons flaxseed meal
½ cup shredded onion
½ cup shredded potato
½ cup fine dry bread crumbs
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
½ cup shredded carrot
½ cup all-purpose flour
1 teaspoon baking powder
½ cup olive oil

Steps:

Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g

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