Greek Fried Zucchini Recipes

CRISPY FRIED ZUCCHINI - COURGETTE FRITTERS RECIPE (GREEK KOLOKITHAKIA TIGANITA)

Steps:

• To prepare this Greek fried zucchini recipe start by washing the zucchini. Remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise. (For this fried zucchini recipe the skin is not removed, so make sure to wash it thoroughly).
• Place the zucchini in a colander along with some salt and set aside for 1 hour to drain.
• Dredge the zucchini in the flour, place them on a large platter and leave in the fridge for 3-4 hours. At this point the moisture coming out from the zucchini will transform the flour into a batter. If you don't have the time, just coat them with flour and dip each one separately in a glass of water just before frying.
• Into a medium sized frying pan pour enough vegetable oil to deep fry the zucchini. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the zucchini rings in; if it sizzles the oil is ready. For crispy fried zucchini it is best to fry in batches for about 2 minutes, flipping them sides, until nicely coloured.
• Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and season. Serve while still hot with tzatziki sauce.
• To prepare this batter fried zucchini recipe, start by preparing the batter for the fried zucchini. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter for coating the fried zucchini should be more liquid (not firm), so if it's getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
• In the meantime wash the zucchini, remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise.
• Place the zucchini in a colander along with some salt and set aside for 15-20 minutes to drain. Pat them dry with some kitchen paper.
• Dip the zucchini one at a time in the batter and fry on both sides until nicely coloured. Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes.
• Enjoy this delicious batter fried zucchini while still hot with a last minute squeeze of a lemon!

GREEK FRIED ZUCCHINI

Steps:

• 1. Wash zucchini well. Do not remove skin. With a sharp knife or mandolin slice the zucchini into thin strips or into sticks. Place the slices in a large strainer and salt generously. Let them sit for about 20 minutes. The salt will draw out the water from the zucchini
• 2. In a shallow baking pan combine the flour, pepper, paprika, and cornstarch. If desired here you can add garlic powder. The zucchini will have released some moisture & this will help the seasoned flour stick to them,So Do Not Pat Dry.
• 3. In a deep frying pan or deep fryer heat oil well. Perfect temperature is between 365* - 375*. Shake off any excess flour mixture from zucchini slices and carefully drop into hot oil. Do not crowd pan. If you overcrowd the pan the temperature will drop & your zucchini will not cook properly.
• 4. Fry until golden all around. With a slotted spoon lift the zucchini out & allow the excess oil to drain back into the pan. Place on paper-lined plate or platter & season with some salt & oregano if needed.
• 5. Serve hot with Tzatziki sauce! KALI OREXI! ENJOY!

KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT

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.).

GREEK ZUCCHINI FRITTERS

Steps:

• Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
• In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
• Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
• When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.