Greek Zucchini Tiganita (Κολοκυθάκια Τηγανητά) - Crispy Fried Zucchini

2025-10-14

This recipe is simple and relies on a light, effervescent beer batter for an airy and crisp result.

Yields: 4 servings as an appetizer
Prep time: 20 minutes (plus 10 minutes resting)
Cook time: 15-20 minutes

Ingredients

  • 4-5 medium zucchinis (about 1 lb / 500g)

  • For the Batter:

    • 1 cup (120g) all-purpose flour

    • 1 tsp baking powder

    • ¾ cup (180ml) cold beer (lager is fine) or sparkling water

    • Salt and freshly ground black pepper

  • For Frying:

    • About 2 cups (500ml) vegetable oil (like sunflower or canola)

  • To Serve:

    • Sea salt flakes (like Maldon)

    • 1 lemon, cut into wedges

    • A handful of fresh mint or parsley, chopped (optional)

    • Greek yogurt or Tzatziki for dipping

Instructions

  1. Prepare the Zucchini:

    • Wash the zucchinis. You can peel them for a more uniform look or leave the skin on for added color and nutrients.

    • Slice them into even rounds, about ¼-inch (½ cm) thick. If they are too thin, they will become brittle; if too thick, they won't cook through.

    • Place the slices in a colander, sprinkle generously with salt, and toss. Let them sit for 15-20 minutes. This step is crucial as it draws out excess moisture, which is the enemy of crispiness.

    • After 20 minutes, use your hands or a clean kitchen towel to firmly squeeze and pat the zucchini slices dry. Get them as dry as possible.

  2. Make the Batter:

    • In a medium bowl, whisk together the flour, baking powder, a pinch of salt, and a few grinds of black pepper.

    • Gradually pour in the cold beer (or sparkling water), whisking continuously until you have a smooth, thick batter with the consistency of heavy cream. A few small lumps are okay; do not overmix.

    • Let the batter rest for 10 minutes. This allows the gluten to relax and the starch to hydrate, resulting in a lighter coating.

  3. Heat the Oil:

    • Pour the oil into a deep, heavy-bottomed pot or skillet until it's about 1.5 inches (4 cm) deep.

    • Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small cube of bread into it. If it sizzles and turns golden brown in 30-45 seconds, the oil is ready.

  4. Fry the Zucchini:

    • Working in small batches to avoid crowding the pan, dip the dried zucchini slices into the batter, letting the excess drip off.

    • Carefully lower them into the hot oil. Fry for 2-3 minutes, turning once, until they are puffed up and a beautiful golden brown on both sides.

    • Use a slotted spoon or spider strainer to transfer the fried zucchini to a plate lined with paper towels to drain excess oil.

  5. Serve Immediately:

    • While still hot, sprinkle the fried zucchini generously with sea salt flakes.

    • Serve right away on a platter with lemon wedges for squeezing over and a sprinkle of fresh herbs. A bowl of cool Greek yogurt or Tzatziki for dipping is essential!

Tips for Perfect Zucchini Tiganita:

  • Keep it Dry: The single most important step is removing the moisture from the zucchini. Don't skip the salting and drying step.

  • Cold Liquid: Using cold beer or sparkling water creates a lighter, crispier batter due to the bubbles.

  • Right Oil Temperature: If the oil is too cool, the zucchini will absorb too much oil and be greasy. If it's too hot, the outside will burn before the inside is cooked.

  • Don't Overcrowd: Frying in batches keeps the oil temperature stable.

  • Variation - Zucchini Fritters: For a fluffier, cake-like fritter, grate the zucchini, squeeze out ALL the liquid, and mix it into the batter along with a beaten egg and some chopped fresh mint or dill. Drop spoonfuls into the hot oil and flatten slightly.

Kali Orexi! (Enjoy your meal!)

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