CRISPY FRIED ZUCCHINI - COURGETTE FRITTERS RECIPE (GREEK KOLOKITHAKIA TIGANITA)
A super simple fried zucchini recipe for the lovers of the authentic Greek cuisine! Fried zucchini (Tiganita Greek kolokithakia) is a favourite Greek meze that is served in every Greek tavern and you should really give it a try making it at home!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- To prepare this Greek fried zucchini recipe start by washing the zucchini. Remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise. (For this fried zucchini recipe the skin is not removed, so make sure to wash it thoroughly).
- Place the zucchini in a colander along with some salt and set aside for 1 hour to drain.
- Dredge the zucchini in the flour, place them on a large platter and leave in the fridge for 3-4 hours. At this point the moisture coming out from the zucchini will transform the flour into a batter. If you don't have the time, just coat them with flour and dip each one separately in a glass of water just before frying.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the zucchini. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the zucchini rings in; if it sizzles the oil is ready. For crispy fried zucchini it is best to fry in batches for about 2 minutes, flipping them sides, until nicely coloured.
- Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and season. Serve while still hot with tzatziki sauce.
- To prepare this batter fried zucchini recipe, start by preparing the batter for the fried zucchini. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter for coating the fried zucchini should be more liquid (not firm), so if it's getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
- In the meantime wash the zucchini, remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise.
- Place the zucchini in a colander along with some salt and set aside for 15-20 minutes to drain. Pat them dry with some kitchen paper.
- Dip the zucchini one at a time in the batter and fry on both sides until nicely coloured. Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes.
- Enjoy this delicious batter fried zucchini while still hot with a last minute squeeze of a lemon!
GREEK ZUCCHINI FRITTERS
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h20m
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
- In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
- Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
- When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams
GREEK STYLE BAKED ZUCCHINI CHIPS
Make and share this Greek Style Baked Zucchini Chips recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 450 degrees F (230 degrees Celsius).
- Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices.
- Place zucchini in a large bowl and add the olive oil. Mix well so that all the slices are covered with the olive oil.
- In another bowl mix the breadcrumbs, parmesan, mint, parsley, dill, salt and pepper.
- Cover a large pan with aluminum foil and brush with a bit of olive oil (I dab a napkin with some olive oil and spread it on the pan).
- Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer.
- Bake for about 30 minutes.
- Serve right away accompanied by some Greek yogurt or tzatziki to get the "Greek Taverna" effect.
Nutrition Facts : Calories 145.7, Fat 8, SaturatedFat 1.9, Cholesterol 4.4, Sodium 404.5, Carbohydrate 14.2, Fiber 2.5, Sugar 5.6, Protein 5.8
GREEKED ZUCCHINI
A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
Provided by BBLUELINE
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
- Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.4 g, Cholesterol 14 mg, Fat 11.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 792 mg, Sugar 2.8 g
GREEK ZUCCHINI PATTIES WITH FETA AND HERBS - KOLOKITHOKEFTEDES
Crispy traditional Greek zucchini patties with feta and herbs.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 14
Steps:
- Grate the zucchini, place in a colander and lightly salt. Let it sit for 10 minutes. After 10 minutes have passed, squeeze (with your hands) as much water you can out of the zucchini.
- In a large bowl mix the zucchini, feta , onion, parsley, mint, dill, oregano and 2 lightly beaten eggs.
- Sprinkle over the bread crumbs and mix.
- Mix the flour and baking powder in a small bowl and sprinkle about half the amount over the zucchini mixture and mix. Keep adding until you have a thickish batter, you don't want it to be watery.
Nutrition Facts : ServingSize 3 g
KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT
Here's another grear vegetarian Greek dish. Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish. Recipe by Nancy Gaifyllia, she says "The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices." Time to make doesn't include resting time. Posted for ZWT 4.
Provided by Um Safia
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
- Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
- Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
- Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
- Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.).
Nutrition Facts : Calories 105.1, Fat 0.4, SaturatedFat 0.1, Sodium 1183.3, Carbohydrate 22, Fiber 1.6, Sugar 1.5, Protein 3.6
GREEK FRIED ZUCCHINI
Fried zucchini is a Greek favorite during the summer, often served in the tavernas. It is usually part of a meze platter, sometimes alongside fried eggplant and accompanied with Tzatziki sauce. In Greece, these chips /strips or sticks are served with some salt and oregano sprinkled on top. You can add more flavor by sprinkling...
Provided by Maria *
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Wash zucchini well. Do not remove skin. With a sharp knife or mandolin slice the zucchini into thin strips or into sticks. Place the slices in a large strainer and salt generously. Let them sit for about 20 minutes. The salt will draw out the water from the zucchini
- 2. In a shallow baking pan combine the flour, pepper, paprika, and cornstarch. If desired here you can add garlic powder. The zucchini will have released some moisture & this will help the seasoned flour stick to them,So Do Not Pat Dry.
- 3. In a deep frying pan or deep fryer heat oil well. Perfect temperature is between 365* - 375*. Shake off any excess flour mixture from zucchini slices and carefully drop into hot oil. Do not crowd pan. If you overcrowd the pan the temperature will drop & your zucchini will not cook properly.
- 4. Fry until golden all around. With a slotted spoon lift the zucchini out & allow the excess oil to drain back into the pan. Place on paper-lined plate or platter & season with some salt & oregano if needed.
- 5. Serve hot with Tzatziki sauce! KALI OREXI! ENJOY!
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4.4/5 (17)Category Appetizer, Side Dish, SnackCuisine GreekCalories 77 per serving
- Cover the bottom of a non-stick frying pan with one finger of olive oil and one finger of frying oil (such as canola). Heat over high heat on an electric stove or medium-high heat on gas.
- Once the oil gets really hot, take a spoonful of the mixture and carefully add it to the hot oil. They don't need to be perfectly round, just toss in as-is to create nice and crispy edges. Add 5-6 fritters at a time and flip them after about 3 minutes. Cook for another 3-4 minutes or until deep golden in color.
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4.4/5 (8)Total Time 1 hr 40 minsCategory SandwichesCalories 733 per serving
- Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
- In a food processor, combine olives, parmesan cheese, parsley, garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.
- When you are just about ready to put your pitas together it is time to "fry" the zucchini. In a bowl, whisk together the egg. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
- Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated feta or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.
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15 BEST GREEK SIDE DISHES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Estimated Reading Time 5 minsCategory Recipe Roundup, Side DishesPublished 2020-12-23
- Gigantes Plaki. Let’s start this list off with a plant-based dish that tastes so good, you might consider going vegetarian. Gigantes plaki is a dish made of large dried white beans in a rich tomato-based sauce.
- Briam. Briam is a combination of potatoes, tomatoes, red onions, and zucchini flavored with fresh garlic, parsley, and extra virgin olive oil. The vegetables are then roasted, which brings out their flavors even more.
- Bamies. Bamies is an incredibly nutritious dish that combines okra and tomatoes. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Fava. Looking for a new dip to accompany your favorite chips? Fava is an ultra-rich and creamy Greek dip that will elevate your snack to a whole new level.
- Greek Kolokithokeftedes (Fried Zucchini) Kolokithokeftedes, or courgette balls, are another tasty Greek side dish. It may be a strange-sounding name, but I’m sure you will fall in love with it once you try it.
- Greek Lemon Rice. Greek lemon rice is absolutely to die for! Whoever says rice is bland and boring has never tried this dish! A combination of rice, lemon, onions, garlic, and herbs, Greek lemon rice is a bright and flavorful side that’s impossible to resist.
- Greek Tomato Fritters. Domatokeftedes are a seriously addictive side dish that consists of tomatoes, herbs, dill, mint, oregano, and parsley. The recipe mixed with self-rising flour and fried into golden brown fritters.
- Greek Salad. Greek salad is not only commonly eaten in Greece, but all over the world as well. Full of colors, textures, and flavors, even salad-haters won’t be able to say no to this one.
- Greek Spinach Rice. Here’s another scrumptious rice dish. Spanakorizo is a recipe made of rice, spinach, onions, garlic, and olive oil. You don’t need to taste it to know it’s incredibly amazing!
- Skordalia Recipe. Skordalia is another classic Greek sauce that will give you the ultimate chip-dipping experience. Gather your friends and get your chips, crackers, and biscuits ready.
GREEK STUFFED SQUASH BLOSSOMS - THE GREEK FOODIE
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4.6/5 (11)Category Main CourseCuisine GreekCalories 234 per serving
- Mix all filling ingredients in a large bowl. (If you are using the San Marzanno tomatoes, place them in a bowl first and squish them with your hands to get all the juices out and turn them into much smaller pieces). Season with salt and pepper.
GREEK ZUCCHINI BALLS (KOLOKITHOKEFTEDES) - FOODLOVE.COM
From foodlove.com
Reviews 17Category AppetizersCuisine GreekTotal Time 50 mins
- Wash the zucchini and cut off the ends, but do not peel. Grate with a food processor or box grater. Put the grated zucchini in a colander, sprinkle with salt, and mix to coat evenly. Place the colander in the sink and let the zucchini drain for 15-30 minutes. Gently squeeze the zucchini with your hands to remove as much water as possible.
- While the zucchini is draining, combine the eggs, green onion, mint, feta, and black pepper in a large bowl. Add the drained zucchini. Mix in enough self-rising flour to make a soft dough, about 1 1/2 cups.
- Deep fryer cooking instructions: If using a deep fryer, preheat the oil, preferably olive oil, to 375°F. Line a large plate with 3-4 layers of paper towel.
- Drop the dough, one tablespoon at a time, into the hot oil, trying to keep the dough in a ball shape. Fry 4 or 5 zucchini balls at a time for 2-3 minutes, until they are medium golden brown. Turn the zucchini balls with tongs as necessary evenly.
TRADITIONAL GREEK KOLOKITHOKEFTEDES (FRIED ZUCCHINI ...
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- Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.
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- Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it.
- Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.
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- Rinse the zucchinis and remove the stems and bottoms. Cut into 8 cm (3-inch) long slices that are about 1 cm thick (0.4-inch).
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Ratings 2Calories 139 per servingCategory Appetizer, Side, Snack
- Using a sharp knife or a vegetable peeler cut the zucchini into thin strips, about 0.12 inches or 3 mm thick. Salt generously and let them rest in a bowl or a strainer for 10-15 minutes. Drain well and pat-dry with kitchen paper (paper towels).
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4.7/5 (15)Estimated Reading Time 6 mins
- Sprinkle some salt on top. The same amount that you would sprinkle on fried eggs. Set aside while you make the flour coating. Also, pour the oil into a deep frying pan and heat to 375 °F.
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From delightfulmomfood.com
5/5 (2)Total Time 55 minsCategory Dinner, MainCalories 318 per serving
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- Using your hands form into 8 patties. They will be soft so form a ball in your hands then pat down on the baking sheet and squeeze the sides in. You should have 8 patties.
- Bake for 20 minutes then carefully flip the patty and press the top down slightly. Bake another 20-25 minutes until crisp.
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