European
Greece - Side Dishes
Κολοκυθάκια Τηγανητά (Fried Courgette Chips)
Chef's Menu Description
Paper-thin Greek taverna courgette chips soaked in cold water, dredged lightly in flour, and flash-fried in olive oil until delightfully crisp and golden.
Ingredients
- • 3 medium firm courgettes, sliced into paper-thin 2mm rounds
- • Bowl of ice water for soaking
- • 100g plain flour or fine semolina, 1 tsp fine salt
- • Greek olive oil or sunflower oil for frying, sea salt flakes and lemon wedges
Preparation Steps
1
Phase 1
Soak thin courgette slices in ice water for 15 minutes. This creates a crisp shock that keeps the chips light.
2
Phase 2
Drain courgettes and dredge in seasoned flour, tossing in a sieve to knock off every trace of excess loose flour.
3
Phase 3
Heat oil to 185°C. Fry courgette rounds in batches for 2-3 minutes, turning once until light golden and crisp.
4
Phase 4
Drain on paper towels, dust immediately with flaky sea salt, and serve instantly while crisp with tzatziki.