Kolokithakia Tiganita is a tasty Greek starter. It features fresh zucchini that’s light and crispy. You usually enjoy it with tzatziki or lemon wedges.
It’s popular in Greek tavernas, especially in summer when zucchini tastes best. This dish is great for sharing with friends as part of a meze.
Getting the batter and frying just right is key. A thin coat keeps it light and lets the sweet zucchini flavor shine through. This makes it a yummy snack or side dish.
Ingredients:
- 2 medium zucchinis
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- ¾ cup cold sparkling water
- Vegetable oil for frying
- Lemon wedges, for serving
- Tzatziki, for dipping (optional)
Instructions:
- Wash the zucchinis and cut off the ends.
- Slice them into thin rounds (about ⅛ inch thick) or strips if you want something different.
- Lay the zucchini slices on a paper towel.
- Sprinkle a little salt on them and let them rest for 10 minutes to pull out some moisture.
- Then, pat them dry.
- In a medium bowl, mix the flour, salt, pepper, and oregano if you’re using it.
- Slowly stir in the sparkling water until you have a smooth, thin batter.
- Heat about ½ inch of vegetable oil in a big skillet over medium heat.
- Test it by dropping a bit of batter in.
- If it bubbles and sizzles, it’s ready.
- Dip each zucchini slice into the batter, letting the extra drip off.
- Place it carefully in the hot oil. Fry in batches for 2-3 minutes on each side or until golden brown and crispy.
- Avoid overlapping the slices.
- Use a slotted spoon to take the fried zucchini out and place it on a paper towel-lined plate to soak up any extra oil.
- Serve hot with lemon wedges to squeeze over the top and tzatziki on the side for dipping.
