Kolokythakia Tiganita Greek Battered Fried Zucchini Courgett 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!

FRIED ZUCCHINI BATTER

Steps:

• In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
• This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.

EASY PAN-FRIED ZUCCHINI

Steps:

• Slice the zucchini into ½ cm/ 0.2 inch thick slices. Place the flour on a plate. Beat the eggs in a shallow bowl. Coat the zucchini slices lightly with flour and pat the pieces with your hands to remove the excess flour.
• Heat 2-3 tablespoons oil or lard in a non-stick or cast iron pan. The oil should be enough to cover the bottom of the pan in a thin layer.
• Drag each zucchini slice through the beaten eggs just before placing it in the pan.
• Fry on medium-low heat for about 3 minutes until golden brown. Flip and fry for another 2-3 minutes until golden brown. If they turn too dark too soon, turn the heat even lower.
• Next batch: Remove from the pan and fry the next batch adding more fat if necessary. Place the fried zucchini slices on kitchen paper to help absorb the excess fat.
• Serve: Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese, and bread. Or cold in sandwiches.

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.).

BATTERED DEEP-FRIED ZUCCHINI ROUNDS

Steps:

• In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your zucchini rounds prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip pepper pieces in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several rounds at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all pieces are fried and removed, pat the upper side to remove any further excess oil. Now, place the Battered Deep-Fried Zucchini Rounds on a nice serving dish, and serve with Surfin' Seafood Cocktail Sauce or ketchup. Terrific!!!