Greek Fried Zucchini Recipes

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



Crispy Fried Zucchini - Courgette Fritters Recipe (Greek Kolokithakia tiganita) image

A super simple fried zucchini recipe for the lovers of the authentic Greek cuisine! Fried zucchini (Tiganita Greek kolokithakia) is a favourite Greek meze that is served in every Greek tavern and you should really give it a try making it at home!

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 30m

Number Of Ingredients 9

5 medium sized zucchini
1 cup flour
salt and pepper to taste
vegetable oil for frying
5 medium sized zucchini
350ml beer
200-250g flour
salt and freshly ground pepper
vegetable oil for frying

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!

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

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

GREEK ZUCCHINI FRITTERS



Greek Zucchini Fritters image

These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h20m

Yield Serves six to eight

Number Of Ingredients 10

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

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.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams

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