These fried Zucchini Chips are commonly served as an appetizer in Greek taverns across the globe. Follow my easy recipe to make these crunchy chips at home.
Zucchini has a very high water content so following these steps will ensure a very crispy chip:
First, slice the zucchini into 3mm (0.12 inches) slices. Thick slices will become soggy.
Then, lay them out on a baking tray and sprinkle with salt. (think about the amount of salt that you would sprinkle on top of your fried eggs, that’s perfect!) The salt will draw out their moisture and will help the flour coating stick to them.
Toss the chips in the flour mixture.
Dip each chip in water and then into the hot oil. Fry the chips until golden all around.
Using a slotted spoon or a frying spider strainer, lift the chips out of the oil and let the excess oil drain back into the frying pan. Place the chips on a tray that has been lined with paper towels so that the excess oil will be absorbed. Immediately season the chips with salt and your favorite herbs/spices. Serve the crispy chips with your favorite dips.
Yes. It adds an extra crispy texture and I would not leave it out. It is important to use finely ground semolina flour for this recipe.
Semolina flour is sold either in the baking isle of the supermarket and also in Mediterranean/Middle Eastern specialty food stores.
If all that you can find is the coarsely ground semolina, buy that and then pass it through a food processor until it is finely ground and the texture of granulated sugar.
The traditional Greek way to make these chips is simple: coat the zucchini slices in the semolina, all-purpose flour, and salt mixture and then quickly dip them in water. This creates a very light batter without the separation that happens when you dip things in batter. Dipping the zucchini in water helps the coating stick to the chip and once they’re fried you’re left with a crispy and delicious chip. No separation of zucchini and coating!
Well, tzatziki, of course! You can also serve shawarma sauce with the chips and even a marinara sauce. Make sure that the sauces are prepared otherwise the chips will disappear and you will be left with the sauce. These are irresistible!!
In Greece, these chips are simply served with some salt and oregano sprinkled over top. You can add more flavor by sprinkling some Sumac on top for a tangy bite and even some granulated garlic too.
I hope that you give this recipe a try and you let me know what you think. Share this recipe with friends and family and if you make these chips, share pics with me on Facebook and Instagram. I love seeing your recreations!
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- 3 zucchinis
- 1 cup (150 g) all-purpose flour
- 1 cup (150 g) finely ground semolina flour
- Salt to taste
- Dried oregano to taste
- Vegetable oil for frying
- Bowl with cold water
- Optional seasonings: sumac, granulated garlic, herbs
- Serving Sauces:
- • Tzatziki
- • Shawarma Sauce
- • Marinara Sauce
Slice the zucchini into 3mm slices or into sticks.
Sprinkle some salt on top. The same amount that you would sprinkle on fried eggs. Set aside while you make the flour coating. Also, pour the oil into a deep frying pan and heat to 375 °F.
In a shallow baking pan combine the semolina flour, all-purpose flour, and a teaspoon of salt. Mix together to combine.
The zucchini will have released some moisture, and this will help the flour mixture stick to them so, do not pat them dry.
Toss the zucchini in the flour mixture.
Quickly dip each zucchini slice/stick into the water and shake off the excess then, carefully drop into the oil. Do not crowd the pan or the oil’s temperature will drop and the chips will become soggy.
Fry until golden all around.
Using a slotted spoon or a frying spider, lift the zucchini out and allow the excess oil to drain back into the pan.
Place the chips onto a tray that has been lined with paper towels and season with salt, oregano, and sumac or your choice of seasonings.
Serve immediately with your favorite sauces/dips. Enjoy