Greek Fried Zucchini Recipes

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KOLOKYTHAKIA TIGANITA - GREEK BATTERED FRIED ZUCCHINI / COURGETT

Here's another grear vegetarian Greek dish. Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish. Recipe by Nancy Gaifyllia, she says "The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices." Time to make doesn't include resting time. Posted for ZWT 4.

Provided by Um Safia

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7



Kolokythakia Tiganita - Greek Battered Fried Zucchini / Courgett image

Steps:

  • Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
  • Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
  • Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
  • Fry: Bring oil to high heat.Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
  • Serve hot. (Serves 4 as a side dish, 6-8 as an appetizer/meze.).

Nutrition Facts : Calories 105.1, Fat 0.4, SaturatedFat 0.1, Sodium 1183.3, Carbohydrate 22, Fiber 1.6, Sugar 1.5, Protein 3.6

1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
olive oil (for frying)
1/2 tablespoon salt
8 ounces of bottled soda water
1/2 teaspoon sea salt
3/4 cup tbsps all-purpose flour
1 tablespoon all-purpose flour

GREEKED ZUCCHINI

A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!

Provided by BBLUELINE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 4

Number Of Ingredients 7



Greeked Zucchini image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
  • Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.4 g, Cholesterol 14 mg, Fat 11.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 792 mg, Sugar 2.8 g

1 medium zucchini, halved and sliced
¼ cup diced red onion
¼ cup diced green bell pepper
2 (4 ounce) cans sliced black olives, drained
¼ cup crumbled feta cheese
2 tablespoons Greek vinaigrette salad dressing
¼ cup grape or cherry tomatoes, halved

GREEK FRIED ZUCCHINI

Fried zucchini is a Greek favorite during the summer, often served in the tavernas. It is usually part of a meze platter, sometimes alongside fried eggplant and accompanied with Tzatziki sauce. In Greece, these chips /strips or sticks are served with some salt and oregano sprinkled on top. You can add more flavor by sprinkling...

Provided by Maria *

Categories     Vegetable Appetizers

Time 30m

Number Of Ingredients 5



Greek Fried Zucchini image

Steps:

  • 1. Wash zucchini well. Do not remove skin. With a sharp knife or mandolin slice the zucchini into thin strips or into sticks. Place the slices in a large strainer and salt generously. Let them sit for about 20 minutes. The salt will draw out the water from the zucchini
  • 2. In a shallow baking pan combine the flour, pepper, paprika, and cornstarch. If desired here you can add garlic powder. The zucchini will have released some moisture & this will help the seasoned flour stick to them,So Do Not Pat Dry.
  • 3. In a deep frying pan or deep fryer heat oil well. Perfect temperature is between 365* - 375*. Shake off any excess flour mixture from zucchini slices and carefully drop into hot oil. Do not crowd pan. If you overcrowd the pan the temperature will drop & your zucchini will not cook properly.
  • 4. Fry until golden all around. With a slotted spoon lift the zucchini out & allow the excess oil to drain back into the pan. Place on paper-lined plate or platter & season with some salt & oregano if needed.
  • 5. Serve hot with Tzatziki sauce! KALI OREXI! ENJOY!

3 zucchini, washed well not peeled
1 c a/p flour or whole wheat as i do
2 Tbsp corn starch
sea salt & freshly ground pepper
OPTIONAL SEASONINGS: GRANULATED GARLIC OR GARLIC POWDER, HERBS

STIR-FRIED ZUCCHINI

I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 6



Stir-Fried Zucchini image

Steps:

  • In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

2 pounds sliced zucchini
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)

These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!

Provided by gus

Time 1h30m

Yield 6

Number Of Ingredients 17



Kolokithokeftedes (Greek Zucchini Fritters) image

Steps:

  • Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
  • At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
  • Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
  • Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
  • Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
  • Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
  • Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g

2 large zucchini
2 ½ teaspoons salt, divided
½ cup water, at room temperature
2 tablespoons flaxseed meal
½ cup shredded onion
½ cup shredded potato
½ cup fine dry bread crumbs
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
½ cup shredded carrot
½ cup all-purpose flour
1 teaspoon baking powder
½ cup olive oil

GREEK ZUCCHINI FRITTERS

These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h20m

Yield Serves six to eight

Number Of Ingredients 10



Greek Zucchini Fritters image

Steps:

  • Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
  • In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
  • Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
  • When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

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