Greek fried zucchini chips recipe (crispy & vegan)
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!
Servings: 6
Calories: 139kcal
Ingredients
For the zucchini chips:
- 3-4 zucchinis
- 1 cup plain, all-purpose flour
- salt to taste
- ¼-1/2 teaspoon dried garlic powder optional
- Frying oil
- Bowl with water
For the yogurt dip:
- ½ cup Greek strained yogurt
- a pinch of fine salt
- 3 tablespoons fresh dill finely chopped
- freshly grated black paper
- ½ teaspoon dried garlic powder (optional)
Instructions
- 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.
Video
Notes
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Nutrition
Calories: 139kcal
