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GreekAuthentic Cuisine

Kolokithakia Tiganita

Serves 4 to 6 Side vegetarian, Sides

Kolokithakia Tiganita

Kolokithakia Tiganita, or fried zucchini, finds its roots deep in home kitchens across Greece, where it transforms everyday zucchini into a golden delight. It's a staple in summer, often gracing the table as a light afternoon snack or a meze shared among friends. The simplicity of this dish belies the care with which it is prepared, with olive oil poured generously and salt sprinkled by instinct.

The taste is a harmonious balance of crispness and tenderness, each bite revealing the gentle sweetness of zucchini encased in a delicate, golden crust. A squeeze of lemon brightens the flavor, while a dollop of tzatziki on the side adds a tangy, cooling contrast, making each mouthful refreshing and satisfying.

Ingredients

  • 800 gzucchini — sliced
  • 100 gflour
  • for fryingolive oil
  • tzatziki — to serve
  • to tastefine sea salt

Method

  1. Begin by washing 800 g of zucchini thoroughly under cold water. Pat them dry with a clean kitchen towel. Slice the zucchini into thin, even rounds, about 1/4 inch thick. Consistent thickness ensures that they cook evenly and achieve a uniform texture.
  2. In a large, heavy-bottomed skillet, pour enough olive oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers but is not smoking. This indicates that the oil is hot enough for frying.
  3. While the oil is heating, place 100 g of flour in a shallow dish. Dredge each zucchini slice in the flour, ensuring both sides are lightly coated. Shake off any excess flour to prevent clumping and ensure a crisp texture.
  4. Carefully add the floured zucchini slices to the hot oil in a single layer, avoiding overcrowding the pan. Fry the zucchini in batches if necessary. Cook each side for about 2-3 minutes, or until they turn golden brown and crispy. The edges should be slightly curled and the slices should feel firm when tapped with a spatula.
  5. Use a slotted spoon to remove the fried zucchini from the oil, allowing excess oil to drain back into the pan. Transfer the slices to a plate lined with paper towels to absorb any remaining oil. Repeat the frying process with the remaining zucchini slices.
  6. Once all the zucchini slices are fried and drained, sprinkle them with fine sea salt to taste while they are still warm. This helps the salt adhere better and enhances the flavor.
  7. Serve the Kolokithakia Tiganita warm or at room temperature, accompanied by a bowl of tzatziki for dipping. The contrast of the crispy zucchini with the cool, creamy tzatziki is a classic combination in Greek cuisine.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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