Kolokythakia Tiganita (Greek Fried Zucchini)

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 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.

   ⏱️ 5 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 5-7 minutes
4. 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.

   ⏱️ 10-15 minutes
5. 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.

   ⏱️ 2 minutes per batch
6. 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.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the crispiest results, ensure your beer is ice-cold and fry the zucchini immediately after battering.
• ✓Don't overcrowd the pan; fry in batches to maintain the oil temperature and achieve even browning.
• ✓Patting the zucchini dry is essential for good batter adhesion and to prevent excessive oil splattering.
• ✓Season the zucchini with salt immediately after frying while they are still hot for the best flavor absorption.

🔄 Variations

• 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.

🥗 Nutrition

Per serving