Greek cuisine · Vegetable Dishes

Kolokithakia Tiganita

Wafer-thin zucchini slices fried in a light beer batter and eaten crisp and hot with cool tzatziki.

Ingredients · for 4 servings

• 700 g zucchini
• 150 g flour
• 180 ml light beer
• 1 tsp baking powder
• 500 ml oil for frying
• 250 g Greek yogurt
• 1 cucumber
• 2 garlic cloves
• 1 tbsp olive oil
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Coarsely grate the cucumber, mix with 1/2 tsp salt, let stand 10 min. and squeeze out firmly; stir with yogurt, grated garlic, olive oil and chopped dill to make tzatziki, then chill.
2. Wash the zucchini and slice lengthwise or crosswise into 3 mm thin slices with a mandoline, spread on kitchen paper and pat dry.
3. Mix flour, baking powder and 1/2 tsp salt, gradually stir in the cold beer until a smooth, thin batter forms that just coats the slices.
4. Heat the oil in a tall pot to 180°C – a drop of batter must rise and sizzle immediately.
5. Draw the zucchini slices one by one through the batter, let drip off and fry in batches 2–3 min. until golden brown, turning once and not overcrowding the pot.
6. Drain on kitchen paper, salt lightly right away and serve piping hot with the cold tzatziki.