Greek fried zucchini (courgette) rounds (coins/medallions) or crisps are a perfect side dish or appetizer in the summer months when courgettes (zucchinis) are plentiful.
The traditional and homemade way to make crispy Greek fried zucchini (courgette) rounds or crisps is by using flour alone! No need to prepare a batter; just flour.
This will be your vegan go-to fried zucchini recipe, I am sure.
Prepare and fry these no-fuss Greek fried zucchini (courgette) chips to perfection with my step-by-step recipe below.
What are the secrets to fried Zucchini (courgette)?
The first secret to achieving crispy fried and not soggy zucchini (courgette) rounds or chips is to slice them thinly enough. The thinner the courgette is sliced, the crispier chips you will achieve. For perfectly crispy fried courgette rounds aim to slice the courgette at 7-8mm. For the perfect crisps, use a mandolin slicer and slice the courgette into thin slices.
Secondly, zucchinis or courgettes hold high moisture and thus seasoning them prior to cooking will allow the moisture to escape. After you have sliced the courgette, lay them in layers in a colander and lightly season them as you go along. Let the courgettes rest for approximately 30 minutes. This will allow just enough moisture to escape. A little bit of moisture is needed so that flour can stick to them. Under no circumstances should you squeeze them to hasten the process.
How do I prepare these fried zucchini?
Start off by washing the zucchini and slicing them thinly enough. For slightly thicker but yet crispy courgette rounds, slice them into 7-8mm slices. To prepare the courgette crisps slice them even thinner with a medallion slicer.
Arrange them into layer in a colander and lightly season them. Let the courgettes rest for approximately 30 minutes, this will allow the courgettes to sweat and leaving just enough moisture so that they be covered by flour.
What does zucchini go well with?
Fried zucchini has a mild, slight sweet taste which goes very well with Feta cheese and savoury sauces or dips. Pair these fried zucchini (courgette) medallions and chips with a traditional Greek Feta salad (Horiatiki) or tzatziki and create a perfect Greek lunch or dinner.
- You can cook the floured courgettes in a deep fryer or an air fryer.
Other zucchini recipes:
- Zucchini and Feta cheese pie (Kolokithopita)
- Stuffed zucchini flowers with Feta
- Baked Greek omelette with zucchini (Sfougato)
Greek Fried Zucchini (courgette)
- 4 zucchinis (courgettes)
- 100gr flour
- 100mls sunflower oil
- Wash the courgettes under running water and remove both ends. For slight thick perfect crispy courgette rounds slice them at 7-8mm rounds. To prepare the zucchini (courgette) chips slice them even thinner with a mandolin slicer.
- Arrange the sliced zucchini (courgette) rounds or chips into layers in a colander. Season each layer at a time. Salt will remove the zucchini moisture (water). Set the zucchini or courgettes layers aside for 30 minutes. Turnover the courgette rounds chips approximately halfway. Do not remove excess moisture by hand.
- In a bowl add flour and add 3-4 zucchini (courgette) rounds or chips to flour them dusting off the excess flour.
- Heat oil in a pan and fry the floured courgette rounds or chips into batches over medium to high heat. Do not overcrowd the frying pan. Cook them for 3-4 minutes on each side until golden.
- Transfer the fried zucchini (courgettes) with a slotted spoon onto paper kitchen towel to absorb the excess oil for a couple of minutes.