Greek Fried Zucchini Chips
Thinly sliced zucchini, lightly coated and fried until perfectly golden and crispy. Serve with tzatziki for an easy Greek appetizer!
Servings: 4
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.