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Greek Kolokythakia Tiganita: Batter-fried Zucchini Recipe

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This recipe for Greek Kolokythakia Tiganita: Batter-fried Zucchini, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McGowen
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large firm zucchini (about 1lb)
1/2 cup flour
4 Tbs Olive Oil
Salt and freshly ground black pepper

Directions:
Directions:
Greek: koh-loh-lee-THAHK-yah tee-ghah-nee-TAH

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.

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Scrape the skin of the zucchini (no need to peel, just want to make the skin thinner). Cut the top and bottom off each zucchini. Cut the zucchini lengthwise in to quarters. You will have 16 slices. Sprinkle salt and pepper over the slices.

Heat the oil in a large non-stick frying pan. Dip the zucchini in the flour and shallow fry the slices turning once as they turn gold.

Serve the zucchini hot with the Tzatziki as a dipping sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Alternate:
1 kg large courgettes
Sitia extra virgin olive oil
1 small bottle of beer
2 teacups flour
Salt - black pepper
Wash and cut the cougettes into thin slices. Salt and place in a colander for about an hour to drain. Prepare a thick batter as follows: Mix two cups of flour with one cup of beer and a liitle salt. Let the batter sit for half an hour. Dip the courgette slices one by one in the batter and fry in very hot oil. Serve hot or cold with Tzatziki.

 

 

 

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