These golden-brown Greek zucchini fritters (Kolokithakia tiganita) bring Mediterranean flavors right to your table in just 30 minutes.
Light, crispy on the outside, and tender within, these vegan appetizers are a perfect way to enjoy fresh summer zucchini.
The simple yet delightful combination of seasoned courgettes transforms into irresistible bites that’ll make everyone reach for seconds.
Whether served as a meze platter centerpiece or a quick afternoon snack, these traditional fritters deliver authentic Greek charm in every crunchy bite.
Ingredients
- Zucchini: 5 medium-sized, fresh and firm
- All-purpose flour: 1 cup for basic recipe, 200-250g for batter variation
- Beer: 350ml (for batter variation only)
- Vegetable oil: Enough for deep frying
- Salt and pepper: To taste
Instructions for Basic Fried Zucchini
- Preparation: Wash zucchini thoroughly and slice into 0.5cm rounds or lengthwise strips
- Salt treatment: Place in colander with salt for 1 hour to release moisture
- Coating process: Dredge in flour and refrigerate for 3-4 hours until batter forms naturally
- Frying step: Heat oil to medium-high, fry in batches for 2 minutes until golden brown
- Finishing: Drain on paper towels, season, and serve hot with tzatziki
Instructions for Beer Batter Variation
- Batter mixing: Whisk beer with sifted flour until smooth, chill for 30 minutes
- Zucchini prep: Slice zucchini, salt for 15-20 minutes, pat dry thoroughly
- Coating method: Dip each slice in beer batter until well coated
- Frying technique: Deep fry until golden brown on both sides
- Serving: Drain on paper towels, finish with fresh lemon squeeze and serve immediately
Cooking Techniques
The secret to perfect fried zucchini lies in two key steps. First, salting and draining the zucchini pulls out extra moisture, giving you that amazing crispy outside.
Next comes the oil temperature – it should bubble gently when you test a piece. Too hot, and your zucchini will brown too quickly; too cool, and they’ll turn soggy. Keep the heat at medium-high and fry in small batches for the best results.
Recipe Variations
Love trying new things? The beer batter version adds an extra layer of crunch and flavor! The beer’s bubbles create tiny air pockets that make the coating super light and crispy.
Not a beer fan? Use sparkling water instead – you’ll still get that lovely texture. You can also play with the seasonings – try adding a pinch of dried oregano or garlic powder to the flour for an extra Greek touch.
Serving Suggestions
These golden zucchini fritters shine brightest when served piping hot! They’re perfect with traditional Greek tzatziki sauce, or try them with a squeeze of fresh lemon juice.
Make them the star of a mezze platter alongside olives, feta cheese, and warm pita bread. They also work beautifully as a side dish for grilled meats or fish.
Storage Tips
While these zucchini fritters taste best fresh from the pan, you can keep any leftovers in an airtight container in the fridge for up to 2 days.
To reheat, spread them on a baking sheet and warm them in a 350°F oven for 5-7 minutes – this helps bring back some of that lovely crispiness. Skip the microwave, as it will make them soggy.
Crispy Fried Zucchini – Courgette Fritters (Greek Kolokithakia tiganita)
Equipment
- Frying pan
- Colander
- Slotted spoon
Ingredients
Basic fried Zucchini recipe
- 5 medium zucchini
- 1 cup flour
- to taste salt and pepper
- for frying vegetable oil
Batter fried zucchini recipe variation
- 5 medium zucchini
- 350 ml beer
- 200-250 g flour
Instructions
- To prepare this Greek fried zucchini recipe start by washing the zucchini. Remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise. (For this fried zucchini recipe the skin is not removed, so make sure to wash it thoroughly).
- Place the zucchini in a colander along with some salt and set aside for 1 hour to drain.
- Dredge the zucchini in the flour, place them on a large platter and leave in the fridge for 3-4 hours. At this point the moisture coming out from the zucchini will transform the flour into a batter. If you don’t have the time, just coat them with flour and dip each one separately in a glass of water just before frying.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the zucchini. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the zucchini rings in; if it sizzles the oil is ready. For crispy fried zucchini it is best to fry in batches for about 2 minutes, flipping them sides, until nicely coloured.
- Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and season. Serve while still hot with tzatziki sauce.