Crispy Fried Zucchini - Courgette Fritters Recipe (Greek Kolokithakia tiganita) (2024)

Extra crispy and super easy fried zucchini recipe forthe lovers of the authentic Greek cuisine! Fried zucchini is a favourite Greek meze that is served in every Greek tavern and you should really give it a try at home. Making your own crispy fried zucchini (kolokithakia tiganita / zucchini fritters )is literally as easy as frying potatoes! They are one of the most popular greek meze, together with fried eggplants, Bekri meze, and of course fried calamari rings,Greek Meatballs,saganakiand feta saganaki!

Lots of fried zucchini recipes use batter for coating the zucchinis, but Greeks almost always go for the minimalistic approach. Some good old fashioned flour and seasoning will do the trick every single time!

Crispy fried zucchinirecipe – How to make the perfect friedzucchini

To achieve crispier results make sure you cutthe zucchini in thin slices. If yourcourgettes are large and thick, cut them in slices, but if they are small cut them lengthwise, trying to slice in equal slicesso that they are evenly cooked.

Zucchini have a lot of moisture in them that can make them soggy when fried. So when preparing this fried zucchini recipe it is important to salt the zucchini and let themsit for about 30-60 minutes. The salt will draw the moisture out of the zucchini, helping ittofirm up.

And now for the most important part: the frying itself! Use some clean oil for frying and heat it on medium high heat. The perfect temperature to cook the fried zucchini is around 180C.

When preparing a fried zucchini recipe it is essential to heat the oil enough.The moisture brought out from the zucchini is what keeps the oil from being absorbed. If the oil isn’t hot enough, then the zucchini will act as a sponge, soaking up the oil, resulting your fried zucchini to become limp and greasy.

Check if your oil is ready by carefully dipping one slice in; if it sizzles the oil is ready. Alternatively you can check by sprinkling just a small pinch of flour in the hot oil. If it starts bubbling then it’s ready. Hot oil can be really dangerous, so place the zucchini carefully inside the hot oil.

Not overcrowding the pan is vital for crispier results. If you add too many, the temperature of the oil will decrease, resulting your fried zucchini into not cooking properly.Keeping the oil hot will crisp up the outside of yourfried zucchini without mushing the middle.

The seasoning for the fried zucchiniis a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also seasonings like garlic or paprikawill surely lift the flavour.

Batter fried zucchini recipe

If you prefer your fried zucchini coated with batter, I have also included a very easy recipe variation, using beer based batter for coating.

Prepare this delicious Greek fried zucchinirecipe for your friends and family and serve as a delicious starter or as part of a meze platter with a last minute squeeze of a lemon and of course a full spoon of tzatziki sauce.

And if you are a vegan, take a look at my vegan tzatziki sauce recipe, where I take you through the best yogurts to use as well as how to make it so it tastes just like the original!

Enjoy!

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