Kolokythakia Tiganita Greek Battered Fried Zucchini Courgett
Crispy, golden, and irresistibly delicious, Kolokythakia Tiganita is a classic Greek dish that highlights the humble zucchini (courgette) in the most delectable way. Thinly sliced zucchini rounds are dipped into a perfectly balanced batter made with all-purpose flour, cornstarch, and a touch of baking powder for extra crunch. They’re then fried to perfection in olive or vegetable oil, creating an addictive snack or appetizer that pairs beautifully with a squeeze of fresh lemon or a dollop of creamy tzatziki sauce. This quick and easy recipe, ready in just 35 minutes, is a fantastic way to bring a taste of the Mediterranean to your table. Whether served as part of a mezze platter or enjoyed on their own, these battered fried zucchini slices are sure to become a crowd favorite. Perfect for vegetarians and lovers of crispy, savory snacks alike!
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Recipe Information
Ingredients
- 3 medium-sized Zucchini (courgette)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 1 cup Water (cold)
- 2 cups Olive oil or vegetable oil (for frying)
- 1 optional (for serving) Lemon wedges
- 1 optional (for dipping) Tzatziki sauce
Instructions
Wash the zucchini thoroughly, then slice them into thin rounds, approximately 1/8 inch (3 mm) thick. Set aside the slices on a clean kitchen towel and pat them dry to remove excess moisture.
In a large mixing bowl, combine the flour, cornstarch, salt, pepper, and baking powder. Mix well to evenly distribute the dry ingredients.
Gradually add cold water to the dry mixture, whisking continuously until you achieve a smooth, lump-free batter. The batter should have a slightly thick consistency, but still be pourable. Adjust with a little more water or flour if needed.
Heat olive oil or vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be hot but not smoking (around 350°F or 175°C).
Dip each zucchini slice into the batter, ensuring it is well-coated. Let any excess batter drip off before carefully placing it into the hot oil.
Fry the zucchini slices in small batches to avoid overcrowding the pan. Cook each slice for about 2-3 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, remove the fried zucchini slices from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining zucchini slices until all are fried.
Serve the Kolokythakia Tiganita warm with lemon wedges or a side of tzatziki sauce for dipping.
Nutrition Facts
Calories |
4758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.7 g | 619% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 15.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
