Fried zucchini chips is a popular appetizer usually served at Greek taverns during summer. Learn the trick to make the crispiest, crunchiest chips ever, at home!
If you’ve ever been to a Greek tavern then you’ve probably seen these fried zucchini chips on the menu. Zucchini chips is a very popular appetizer and goes amazingly well with a glass of chilled white wine or ouzo.
There are a few different recipes for these zucchini chips, but after many tries, I can say that this recipe produces the crunchiest chips ever, due to a simple trick you’re going to do just before frying them.
Except for the frying process, which requires you to be over the frying pan the most of the time, this is a very easy and simple recipe, everyone can make at home.
How to make fried zucchini chips
- Cut the zucchini in thin strips. For this, you can use a mandolin, a sharp knife or even a vegetable peeler.
- Salt them and let them drain so some of the moisture is removed.
- Dry them well with paper towels.
- Coat them with flour.
- Dip them instantly into a bowl of water and fry them.
How thin do the zucchini strips need to be?
Just keep in mind that thick strips of zucchini will never be crunchy, because zucchini contain a lot of moisture. So generally, the thinner the better. I like to cut them about 0.12 inches or 3 mm thick. Instead of strips you can also cut them in slices.
After you cut the zucchini you have to salt them and let them sit in a strainer or a colander for a few minutes. This will remove some of their moisture and help them become more crunchy.
For the coating, some recipes use plain, all-purpose flour while others dip them in a simple flour-based batter. In this recipe you first coat them with flour and then briefly dip them in water before frying. It sounds strange, I know!
The trick for crispy zucchini chips
So, this is the trick I have found that produces the crispiest, crunchiest, fried zucchini chips. It is something like a hybrid method. First you coat the zucchini with all-purpose flour and just before you fry them, you briefly dip them in a bowl with cold water.
Why? The water and the flour create a wet coating which during cooking becomes extra crunchy and tasty.
I’m not going to lie. It will splatter a bit.
Use a deep fryer or a deep frying pan to minimize splatter. A vegetable frying oil such as corn oil is commonly used but you can also use a mix of olive and corn oil or another neutral tasting frying oil of your preference.
How do you keep fried zucchini from getting soggy?
- Zucchinis contain a lot of water, so it is best to slice them and then salt them so that the salt draws out some of the moisture. Then, place them in a strainer to drain.
- After 5-10 minutes, lay out a couple paper towels and line the zucchini slices over the towels. Pat them dry with additional paper towels and then coat them with the flour to prepare them for frying.
- Immediately after frying, place them in a bowl with one or two paper towels to absorb the extra frying oil.
How to serve zucchini chips
Serve them plain as an appetizer with a glass of white wine, beer or ouzo. If you feel extra fancy, make a quick dip with Greek strained yogurt and dill.
You can also make the black garlic tzatziki from this recipe
Just remember: zucchini chips don’t wait for you, you wait for them. Eat them while they’re still warm, because as they sit they will become less crunchy.
A simple Greek yogurt dip for zucchini chips
This is dip is so simple and versatile, you;ll be making all the time! In Greece, almost all zucchini recipes require some dill weed since they pair so well together, but if you don’t like dill weed you can leave it out or replace it with parsley, mint or chives.
The ingredients are:
- Strained Greek yogurt (makes the dip thick and creamy)
- Chopped dill weed
- Salt and freshly grated black pepper
- Dried garlic powder (optional)
- 3-4 zucchinis
- 1 cup plain, all-purpose flour
- salt to taste
- 1/4-1/2 teaspoon dried garlic powder optional
- Frying oil
- Bowl with water
- 1/2 cup Greek strained yogurt
- a pinch of fine salt
- 3 tablespoons fresh dill finely chopped
- freshly grated black paper
- 1/2 teaspoon dried garlic powder (optional)
Mix all the ingredients for the dip in a small serving bowl and store in the fridge.
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).
Transfer the flour, the salt, and the garlic powder (if using) into a clean plastic bag and mix well. Working in batches, add some zucchini strips into the bag, close well and shake very well until the zucchini is coated with the flour. Transfer to a clean plate and continue with the rest of the zucchini.
Transfer the oil to a deep frying pan or a deep fryer and heat it well. Briefly dip each zucchini strip into the bowl with the water and then drop it into the frying pan. Don’t crowd the pan. Using a slotted spoon, flip the zucchini to brown evenly form each side. Cook until golden brown and transfer to a plate lined with kitchen paper.
Serve with the yogurt dip. Eat immediately.
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