One of the premiere appetizers at any greek restaurant, these are even better made at home! This differs from your usual fried zucchini as it doesn't include bread crumbs and eggs. Forget everything you've heard about frying and smoke points. These chips need Olive oil, but high quality olive oil. As with most vegetables, the tastiness of the actual zucchini will carry this dish as far as it can go.
Ingredients (serves 2, or 1 hungry person)
2 large Zucchinis.
1 cup all purpose flour
salt
2 cups olive oil - high quality
Steps
Prepare a large bowl or container with all purpose flour, and a cutting board layered with a paper towel.
Slice the zucchini, skin on, into circles. thickness should be like that of a dill pickle slice.
Place the zucchini chips on a cutting board, over paper towels, and add salt.
Allow the salt to extract some moisture from the chips, about 10 minutes.
Dry the zucchini with paper towels then add to the flour, toss and coat.
In a stock pot, bring the olive oil to temperature at medium heat.
Test the oil temperature with a single zucchini chip. Once it starts rapidly frying, add zucchinis in portions to the oil. It is best to do this with a slotted skimmer and not by hand.
Adjust the temperature to keep the fry going strong, the oil temp will dip after adding the zucchini initially.
Try to move them around early on so they don't stick together, don't worry about perfection.
Fry each batch until they're golden brown. Usually around 5-7 minutes
When done frying each batch, remove from the oil and place on a plate or bowl with paper towels to soak up excess oil.
Eat as soon as you physically can :)
Restaurants will normally serve this with a garlic-potato spread called skordalia, or tzatziki https://www.lemonpantry.com/post/tzatziki-yogurt-cucumber-dip
We recommend a simple yogurt with a touch of olive oil, salt, lemon and garlic powder.
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