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Kolokythakia Tiganita
Greek Fried Zucchini
Crispy, golden-fried zucchini rounds coated in a light, airy beer batter. A quintessential Greek summer mezze, perfect for sharing.
ð§ ææ
- 4 medium Zucchini
- 1 cup All-purpose flour(plus extra for dusting if needed)
- 150 ml Cold lager beer(must be very cold for a crispier batter)
- 1/2 teaspoon Salt(plus more for seasoning)
- 1/4 teaspoon Black pepper(freshly ground, optional)
- for frying Vegetable oil or light olive oil(enough to reach about 1 inch (2.5 cm) in your pan)
- for serving Tzatziki(store-bought or homemade)
- for garnish Fresh dill or parsley(optional)
ðšâð³ äœãæ¹
- 1
Prepare the zucchini: Slice the zucchini into rounds about 1/4-inch (0.5 cm) thick. If the zucchini are very large, you can halve them lengthwise before slicing into half-moons. Pat the zucchini slices thoroughly dry with paper towels to ensure the batter adheres well and to prevent oil splattering.
â±ïž 5 minutes - 2
Make the batter: In a medium bowl, whisk together the flour, 1/2 teaspoon salt, and pepper (if using). Gradually pour in the cold beer while whisking continuously until you have a smooth, lump-free batter. The consistency should be like thin pancake batter. If it's too thick, add a tablespoon more beer; if too thin, a tablespoon more flour. Do not overmix.
â±ïž 5 minutes - 3
Heat the oil: Pour the frying oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (2.5 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
â±ïž 5-7 minutes - 4
Coat and fry the zucchini: Working in batches to avoid overcrowding the pan, dip each zucchini slice into the beer batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully place the battered zucchini slices into the hot oil. Fry for 2-3 minutes per side, or until the batter is puffed, crisp, and a beautiful golden-brown color. Use tongs to turn the slices gently.
â±ïž 10-15 minutes - 5
Drain and season: As each batch is done, remove the fried zucchini with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil. Immediately sprinkle with a little extra salt while they are still hot. This step is crucial for flavor.
â±ïž 2 minutes per batch - 6
Serve: Arrange the Kolokythakia Tiganita on a platter. Garnish with fresh dill or parsley, if desired. Serve immediately with a side of cool tzatziki for dipping. These are best enjoyed fresh and hot.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor the crispiest results, ensure your beer is ice-cold and fry the zucchini immediately after battering.
- âDon't overcrowd the pan; fry in batches to maintain the oil temperature and achieve even browning.
- âPatting the zucchini dry is essential for good batter adhesion and to prevent excessive oil splattering.
- âSeason the zucchini with salt immediately after frying while they are still hot for the best flavor absorption.
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- Serve with skordalia (garlic and potato dip) instead of tzatziki.
- Substitute eggplant slices for zucchini for a similar fried appetizer.
- Add a pinch of paprika or cayenne pepper to the batter for a hint of spice.