Fried Zucchini Chips

Recipe update from April 23, 2010

With the warm weather here, I’m am eating outdoors and my mind wanders to Greece: eating outdoors at a taverna with family & friends. Ordering two of everything off the menu is how we roll. I always make sure that some fried zucchini chips are included in the parade of mezedes.

I’m a big fan of simple foods and I never tire of Kolokithakia Tiganita or Fried Zucchini (courgettes) Chips. I always make sure an order or two of these appear on our table when at a taverna. Slightly sweet zucchini are thinly sliced and then dredged in seasoned flour and then deep fried until just golden.

They are thinly sliced in three ways: long thin strips, thin coins or my fave…on a bias. I use a mandoline to thinly slice the zucchini on a bias.

If you’re adept at thinly slicing vegetables with a knife, you may take that route or invest in a mandoline to get perfectly even and thinly sliced vegetables. Other kitchen equipment needed are a deep fryer and a candy thermometer and you’re set. The main reason people screw up frying food is the oil is either too hot or not hot enough. A candy thermometer will give you an accurate reading (home deep fryers now have a temperature indicator).

The flour mixture that works best for me is a combination of all-purpose flour, fine corn meal plus some corn starch (the stuff used as a thickener) for dredging.

Warning: you may be stuck at your deep-fryer, fulfilling more orders for deep-fried zucchini!

Deep Fried Zucchini 

(serves 4)

2 zucchini, well-rinsed

1/2 tsp. sea salt

Flour Mix

1/2 cup all-purpose flour

1/4 cup fine corn meal (see note below)*

2 Tbsp. of corn starch

 1/2 tsp. fine sea salt + 1/4 tsp. black pepper

Vegetable oil for frying (I prefer sunflower oil)

1. Rinse your zucchini well and pat-dry. Using a mandoline (or a sharp knife), cut into very thin slices (1/8 inch). You may cut long thin slices down the length of the zucchini, across to make thin coins.
2. Sprinkle with salt, toss and place in a colander for 15 minutes. Take a tea towel in your hand and and place it over the pile of zucchini. Carefully press down to squeeze out moisture. Wrap the zucchini in the tea towel.
3. Pre-heat your vegetable oil in a medium pot, wok or dedicated deep-fryer. You will need enough oil to fill the vessel about 2-3 inches deep. Place your candy thermometer in the oil and wait/watch for the oil to reach a temperature of between 365F.
4. In the meantime, Mix the flour, corn starch, salt and pepper in a bowl with a fork.  Dredge your slices of zucchini in the flour, shake off excess flour.
5. When your oil has reached 365F, remove your candy thermometer and drop your first batch of dredged zucchini slices. Fry until golden and remove with a slotted spoon or spider and place on a paper-lined plate or platter. Spoon some homemade Tzatziki on a plate (1/2 inch deep) and now insert your zucchini chips into the tzatziki and serve.
6. Continue to fry in batches, plate again and serve.

*Note: if you’r going to use corn meal, make sure it’s fine corn meal. Medium or course cornmeal will not stick and it will burn in your oil. Just use all purpose flour and corn starch and you’ll be fine.

© 2020, Peter Minaki. All rights reserved.