Batter-Fried Zucchini (Courgettes) are a perfect summer dish that can be enjoyed as a mezze, a light vegetarian meal and even as a side dish. This is an authentic recipe from the Southern Balkans that makes the most delicious battered zucchini, soft in the middle and crunchy on the outside.

HISTORY OF ZUCCHINI/ COURGETTES.

Zucchini, also known as courgette, is a baby marrow (Cucurbita pepo). In botany, zucchini are recognised as berries (pepo) and in culinary as a vegetable. Zucchini (courgettes) are harvested for cooking while their immature seeds and rind are still young and soft.

Although the zucchini plant originated in South America and Mexico, the most popular zucchini varieties for cooking were developed in Italy. Zucchini are commonly grown all over the Mediterranean and the Balkans and are a summer staple in this part of the world.

HISTORY AND VARIATIONS OF THE BATTER-FRIED ZUCCHINI RECIPE.

Batter-Fried Zucchini (Courgettes) is an authentic dish from the traditional Bulgarian and Greek cuisines and even though, in theory, the dish is the same, the preparation method in recipes differs.

In the Bulgarian recipe, the zucchini (courgettes) are cut into round slices, and in the Greek version, they are long thin strips.

The Greek recipe requires chilling the zucchini (courgettes) in the fridge before placing them in the hot oil. The temperature shock creates a wonderful crunchy crust on the chips.

In the Bulgarian version, we make the batter with plain flour and spices, and the Greeks add semolina for an extra crunch.

Many of the recipes for Kolokythakia Tiganita (the Greek name for butter-fried zucchini) use soda water or beer to make the batter light and fluffy.

recipes with zucchini ON MY BLOG:

• Oven-Baked Zucchini
• Keto Stuffed Zucchini Boats
• Zucchini & Eggplant Savoury Cake
• Air-Fried Zucchini Chips

HOW TO MAKE DELICIOUS BATTER-FRIED ZUCCHINI (COURGETTES)?

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📋 INGREDIENTS IN MY BATTER-FRIED ZUCCHINI

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As with any other recipe, I recommend sourcing good quality fresh ingredients:

Zucchini ( courgettes): Choose zucchini that are not too thin, but not too thick either. The thick ( ripe) zucchini contain larger seeds and more liquid inside and make soggier chips.

Flour: As mentioned earlier, you can use plain flour only in the batter for these chips, but mixing semolina with flour will produce a better crunch. Some recipe variations call for adding breadcrumbs to the batter mix, but although breadcrumbs have a nice crunch when toasted, they make the batter thick.

Spices: Adding spices to the batter will bring wonderful flavours to the chips. The best spices to use are black pepper, savoury, garlic powder and paprika.

Oil: Like any other deep-fried chips, zucchini (courgette) chips are commonly cooked in sunflower cooking oil. Even though the controversies about frying vegetables in olive oil at high temperatures, many sources recommend olive oil for frying as the healthiest option.

📖 STEP-BY-STEP INSTRUCTIONS

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Step 1: Slice the zucchini into chips

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I peel the zucchini skin when making this recipe mostly out of habit. If the zucchini are young and the skin is thin, that is not necessary. If you choose not to remove the skin, soak the zucchini (courgettes) in a large bowl or pot of water for 15-20 minutes, then scrub the skin well before cutting the chips. Store-bought fruit and veg may have chemicals sprayed on their skin and it’s important to always wash them well. Remove both ends of the zucchini.

Cut the zucchini into 0.6-1 centimetre thick round slices. It’s much easier to do that with a mandoline. If you don’t own a mandoline, you can use a sharp knife to slice them.

Do your best to make the slices with the same thickness because uniform slices will cook evenly.

Arrange the zucchini slices on a large tray, sprinkle salt on top and cover the tray with plastic wrap. Leave the zucchini (courgettes) aside for 20 minutes to release their bitter juice, then rinse the slices in water and press them with a kitchen towel to remove any juice still left inside them.

Place the zucchini in a large bowl of cold water. Drop 5-6 cubes of ice in the bowl to keep the water cold and cover it with plastic wrap. Leave the zucchini in the fridge for at least 30 minutes, the sliced zucchini must be well chilled to make nice and crunchy chips.

Step 2: Make the batter and toss the zucchini

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Mix equal amounts of plain flour and semolina, then add the spices and 1/2 teaspoon of salt to the flour mixture and stir with a spatula to combine all ingredients well.

Shake the excess moisture from the zucchini (courgette) slices before tossing them into the batter. The zucchini slices shouldn’t be too wet because if they are, the batter gets too soggy, but they must be moist for the batter to stick. Cover the chips with batter on both sides and roll the zucchini rind in the batter.

Step 3: Deep-fry the zucchini chips

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Deep-frying zucchini (courgette) chips may take some time. To cook the chips quicker, use a large heavy-based pan and plenty of cooking oil.

Fry the chips on moderate heat, and turn them over in the pan with a fork to cook both sides to golden colour. Tap the chips with a fork, if they are still soft, let them cook for a bit longer.

When the chips are cooked and crispy, use a slotted spoon to take them out of the pan. Arrange the chips in a single layer on a large plate over kitchen paper for the oil to drain.

ALTERNATIVE METHODS OF COOKING ZUCCHINI CHIPS.

If you are not keen on deep-frying zucchini chips for health or other reasons, you can use an air frying or bake them in the oven.

Cook THE zucchini CHIPS in an air fryer.

Cooking zucchini chips in an air fryer is easy and a healthier option.

You need to preheat the air fryer to 370º F/170º C, then place a single layer of sliced zucchini (courgettes) on a grill inside the air fryer and cook the zucchini for 9-12 minutes or until golden. Do stir the chips from time to time.

Cook battered zucchini chips in the oven.

Preheat the oven to 190°C/374°F.  

Arrange a single layer of battered zucchini (courgette) chips on an oiled baking sheet or baking paper and roast them for 20 minutes or until the chips are crispy and golden in colour. Halfway through cooking, stir the chips, but be careful not to break them.

🍲 SERVE DELICIOUS BATTER-FRIED ZUCCHINI

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These batter-fried zucchini/courgette chips make a fantastic appetiser and a perfect mezze dish. Serve them on a mezze platter with a selection of other finger food foods, as a light summer main meal and even as a side to other dishes.

These zucchini chips are most delicious to eat warm, straight out of the pan. If served cold, they will become softer and lose some of their crunchiness.

Traditionally, in Bulgaria, zucchini (courgette) chips are served with a yoghurt dip, infused with garlic and fresh dill. To prepare the dip, mix 200ml plain yoghurt, 1-2 minced garlic cloves and 1 tablespoon of chopped dill.

Garnish the zucchini (courgette) chips with the dip and dig in. Yum!

As a vegan option, serve the chips with a fresh dill, garlic and vinegar dressing. To prepare this dressing, mix 2 tablespoons red wine vinegar or apple cider vinegar, 1 tablespoon chopped dill and 1 minced garlic clove.

Bon Appétit! 👨‍🍳👨‍🍳👨‍🍳

PIN IT FOR LATER!

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