Kolokythakia Tiganita Batter-Fried Zucchini Recipe

Crispy, batter-fried zucchinikolokythakia tiganita, pronounced koh-loh-kee-thahk-yah tee-ghah-nee-tahis a greek favorite often served in taverns. It is usually part of a meze (appetizer) platter, perhaps alongside batter-fried eggplant and accompanied by a cooling cucumber yogurt sauce (tzatziki). This recipe serves four as a side dish or six to eight as an appetizer. There are a few tips you need to follow to ensure that you get crispy zucchini. First, make sure the zucchini is cleaned and dried well, and be sure to slice it evenly so all pieces cook at the same rate. The key to great crispy zucchini is to slice it thinly and fry it at high heat so it has time to cook without absorbing a lot of oil. If the oil isn't hot enough, the zucchini will soak it up and come out greasy and soggy. It is important the oil reachesand maintainsthe correct temperature for frying (which is usually between 350 f and 375 f).