How to make
Begin by washing the zucchini thoroughly.
Slice the zucchini into very thin rounds. Using a mandoline slicer or a very sharp knife is recommended because thin slices are essential for achieving the characteristic crisp texture of this Greek appetizer.
Prepare an ice bath in a large bowl by filling it with cold water and adding several ice cubes.
Place the sliced zucchini into the ice water and let them soak for about 10 to 15 minutes. The cold bath helps firm up the zucchini and improves their crispiness during frying.
Remove the zucchini slices from the water and dry them thoroughly using paper towels. This step is very important because excess moisture prevents the batter from sticking properly.
In a bowl combine the flour, salt, and black pepper.
Add the very cold sparkling water and whisk the mixture until it forms a thin batter similar to pancake batter. The carbonation from the sparkling water helps create a light and airy coating.
Heat a generous amount of oil in a wide frying pan or deep fryer.
The oil temperature should reach about 170-180°C (340-355°F) so the zucchini become golden and crispy.
Dip each zucchini slice into the batter and place it carefully into the hot oil.
Fry the zucchini in small batches so the oil temperature does not drop.
Cook them until they turn golden and crispy.
Remove the fried zucchini and place them on paper towels to drain excess oil.
Serve the Greek fried zucchini immediately while they are hot and crunchy.
They are traditionally served with tzatziki sauce or lemon wedges in Greek taverns.
You can also explore other Greek specialties such as Greek zucchini moussaka or the popular Greek bougatsa pastry.
