Crispy Fried Zucchini (+ 2 ingredient batter)
User Reviews
3.6
105 reviews
Good
Crispy Fried Zucchini (+ 2 ingredient batter)
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Soft melt in your mouth zucchini slices wrapped in crispy battered crust. One of the all-time favourite Greek appetizers!
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Ingredients
- 2-3 medium light green zucchinis
- 200 grams / 7 oz all-purpose flour
- 300 ml cold soda water
- salt and pepper
- Frying oil
- OPTIONAL: grated Greek Kefalotyri cheese, Pecorino Romano, or Parmesan cheese to serve with
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Instructions
- Rinse the zucchinis and slice off the tops and bottoms. Cut into long slices that are about ½ cm thick (⅕-inch). Season with salt and pepper.
- In a mixing bowl using a whisk, stir the flour and soda water until smooth and no lumps remain.
- Cover a sheet pan with paper towels and keep it next to you.
- Half-fill a large frying pan with frying oil. Or use a cooking pot. Heat over high heat until the oil becomes sizzling hot. Or until the temperature reads 180°C (356 °F) on an instant-read thermometer.
- Dip a zucchini slice into the batter, shake to remove excess batter, leaving only a very thin coating, and add to the hot frying oil. Give it a few seconds to form a crust before adding the next slice (so they won't stick together). Keep the heat to medium- medium-high while you fry them and don't overcrowd them in the pan (See note 1 below).
- Fry the zucchini in batches. Waiting until the oil comes back up to the desired temperature before adding the next batch. Cook for a couple of minutes until they become deep golden (almost brownish in color) all over, turning them as needed. Transfer on paper towels. Don't place them too close together while they're still warm.
- Serve right away with grated Greek Kefalotyri cheese on top. You may use Parmesan or Pecorino cheese instead.
Notes
- Note 1: Once you add the batch of zucchinis to the hot frying oil, the temperature will drop to 160°C / 320°F. This is the ideal temperature to fry them. If it's too hot the crust will get color too quickly without leaving enough time for the zucchini to cook on the inside. Also when the crust cooks quickly it will start getting soggy too quickly once removed from the pan. So try to keep the temperature close to 160°C / 320°F. This is achieved usually over medium to medium-high heat depending on your stove.
- Note 2: The batter is enough to fry more than 2-3 zucchinis. You can keep the leftover batter in a bowl covered with plastic wrap in the fridge for up to 2 days. You can fry other types of vegetables to as long as they're thinly sliced. Eggplant slices for example are another Greek favorite!
Nutrition Information
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Serving
1g
Calories
416kcal
(21%)
Carbohydrates
86g
(29%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
3535mg
(147%)
Potassium
624mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
392IU
(8%)
Vitamin C
35mg
(39%)
Calcium
54mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 416kcal | 21% |
| Carbohydrates | 86g | 29% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 3535mg | 147% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 54mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
105 reviews
Good
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