These Greek Fried Zucchini Chips are thinly sliced, lightly coated, and fried until perfectly golden and crispy.
Inspired by the classic Greek appetizer kolokithakia tiganita, fresh zucchini is coated in a simple flour and cornmeal mixture, fried until crunchy, then served hot with creamy homemade tzatziki!
If you’ve ever ordered fried zucchini at a taverna in Greece (a MUST order btw), you know how memorable it is.
The zucchini is sliced paper-thin with a delicate, crispy coating rather than a thick, heavy batter, making it nearly impossible to stop eating.
After spending time in Greece this summer, I knew this was one of those classic Greek dishes I needed to recreate at home and share with all of you!
WHAT ARE GREEK FRIED ZUCCHINI CHIPS?
Greek fried zucchini, known as kolokithakia tiganita, is a traditional Greek appetizer made by thinly slicing zucchini, lightly coating it in flour, and frying it until crisp and golden.
Unlike heavily battered fried zucchini, Greek-style zucchini chips have a thin, delicate crust that lets the zucchini itself shine.
They’re typically served hot as part of a mezze spread, especially alongside creamy tzatziki.
The combination of hot, salty, crispy zucchini with cool tzatziki is simple but SO good.
WHAT INGREDIENTS DO I NEED?
You only need a handful of simple ingredients to make crispy Greek Fried Zucchini Chips at home.
Zucchini – Fresh, firm zucchini works best. Slice it very thinly so the zucchini becomes crisp around the edges when fried.
All-purpose flour – Creates the base of the light coating.
Fine cornmeal – Adds extra crunch and texture without creating a heavy breading. Make sure to use finely ground cornmeal rather than coarse cornmeal.
Cornstarch – The secret to an extra-light, crispy exterior.
Sea salt – Seasons both the zucchini and flour mixture.
Black pepper – Adds a little extra flavor to the coating.
Vegetable or sunflower oil – Use a neutral, high-heat oil for frying. Sunflower oil is a great option for Mediterranean-style frying.
Kefalotyri cheese (optional) – A salty, firm Greek cheese that can be finely grated over the hot zucchini just before serving. Substitute for parmesan or pecorino if you can’t access kefalotyri.
Tzatziki – Cool, creamy tzatziki is the perfect dipping sauce for crispy fried zucchini. Use my authentic tzatziki recipe for best results!
HOW TO MAKE GREEK FRIED ZUCCHINI CHIPS
1. Thinly slice the zucchini.
Using a mandoline or very sharp knife, slice the zucchini into approximately ⅛-inch-thick rounds. Keeping the slices thin and relatively uniform helps them fry evenly and become crispy.
2. Soak the zucchini.
Place the zucchini slices in a large bowl of cold water and allow them to soak for about 15 minutes.
Drain the zucchini thoroughly in a colander, allowing as much excess water as possible to drip off.
3. Prepare the crispy coating.
In a shallow bowl, whisk together the all-purpose flour, fine cornmeal, cornstarch, sea salt, and black pepper.
Working in batches, dredge the zucchini slices in the flour mixture until lightly coated on both sides. Shake off any excess coating.
4. Heat the oil.
Add about 2–3 inches of vegetable or sunflower oil to a heavy-bottomed pot or Dutch oven.
Heat the oil to 365°F. Maintaining the proper oil temperature is important for crispy zucchini that doesn’t become greasy.
5. Fry until crispy.
Carefully add a small batch of zucchini slices to the hot oil, making sure not to overcrowd the pot.
Fry until lightly golden and crisp, flipping as needed for even cooking.
Use a spider strainer or slotted spoon to transfer the fried zucchini to a paper towel-lined plate or wire rack.
Repeat with the remaining zucchini, allowing the oil to return to 365°F between batches.
6. Garnish and serve.
While the Greek Fried Zucchini Chips are still hot, season with a little additional sea salt and generously grate Kefalotyri cheese over the top (if desired).
Serve immediately with cold tzatziki for dipping.
TIPS FOR SUCCESS
Slice the zucchini very thin: A mandoline is the easiest way to create consistently thin slices. Around ⅛ inch is ideal for crispy zucchini chips.
Use fine cornmeal: Avoid medium or coarse cornmeal, which can make the coating too gritty. You want a fine texture that blends easily with the flour and cornstarch.
Keep your oil at the right temperature: Aim for approximately 365°F throughout frying. If the oil is too cool, the zucchini can absorb excess oil and become soggy. If it’s too hot, the coating can brown before the zucchini cooks.
Don’t overcrowd the pot: Frying too many slices at once causes the oil temperature to drop quickly. Small batches give you much crispier results.
Shake off excess flour: Greek fried zucchini should have a light, crispy coating rather than a thick breading.
Serve immediately: Like most fried foods, these zucchini chips are at their crispiest straight from the fryer.
WHAT TO SERVE WITH GREEK FRIED ZUCCHINI
These crispy zucchini chips are MADE for dipping in tzatziki.
The combination of hot, crunchy zucchini and cool, garlicky yogurt sauce is one of my favorite Greek appetizer pairings.
For a full Greek mezze spread, serve them alongside:
MAKE AHEAD, STORING AND REHEATING INSTRUCTIONS
Make ahead: The zucchini can be sliced several hours in advance and stored covered in the refrigerator. For the crispiest results, wait to dredge and fry until just before serving.
Storage: Greek Fried Zucchini Chips are best eaten immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat leftover zucchini in an air fryer or 400°F oven until hot and crispy. Avoid microwaving, which will make the coating soft.
Freezing: I don’t recommend freezing fried zucchini chips. The zucchini contains a lot of moisture and will lose its crisp texture after freezing and thawing.
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RECIPE FAQ’S
Your oil may be too cool, the pot may be overcrowded, or the zucchini slices may be too thick. For crispy Greek zucchini chips, slice the zucchini approximately ⅛ inch thick and allow the oil to return to temperature between batches.
Yes, a mandoline makes it easier to create evenly thin slices, but you can use a sharp chef’s knife instead. Try to keep the slices as close to ⅛ inch thick as possible.
A neutral oil with a relatively high smoke point works best. Sunflower or vegetable oil are both great options for frying Greek zucchini.
MORE GREEK SUMMER RECIPES
Did you make this? Please RATE THE RECIPE below!
Greek Fried Zucchini Chips
Ingredients
- 2 medium zucchini
- 1/2 tsp fine sea salt
- 1/2 cup all-purpose flour
- 1/4 cup fine cornmeal
- 2 tbsp cornstarch
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- Vegetable or sunflower oil
- grated kefalotyri or parmesan cheese optional
- tzatziki for serving
Instructions
- Using a mandoline or sharp knife, cut the zucchini into approximately ⅛-inch-thick rounds.
- Place the zucchini slices in a bowl of cold water and soak for 15 minutes. Transfer to a colander and drain thoroughly.
- In a shallow bowl, whisk together the flour, fine cornmeal, cornstarch, ½ teaspoon sea salt, and black pepper.
- Pour 2–3 inches of vegetable or sunflower oil into a heavy-bottomed pot and heat to 365°F.
- Working in batches, lightly coat the zucchini slices in the flour mixture, shaking off any excess.
- Carefully add the zucchini to the hot oil in small batches. Fry until crisp and lightly golden, flipping as needed. Transfer with a spider strainer or slotted spoon to a paper towel-lined plate or wire rack.
- Season the hot zucchini chips with additional sea salt to taste and finish with freshly grated Kefalotyri or parmesan (optional). Serve immediately with tzatziki.
Notes
- Use fine cornmeal, not medium or coarse cornmeal, for the lightest, crispiest coating.
- A mandoline makes it much easier to achieve evenly thin zucchini slices.
- Keep the frying oil around 365°F and allow it to return to temperature between batches.
- Avoid overcrowding the pot, which can lower the oil temperature and result in soggy zucchini.
- These are best served immediately while hot and crispy.
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