Fried Courgettes Recipes

CRISPY FRIED ZUCCHINI - COURGETTE FRITTERS RECIPE (GREEK KOLOKITHAKIA TIGANITA)

Steps:

• 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.
• To prepare this batter fried zucchini recipe, start by preparing the batter for the fried zucchini. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter for coating the fried zucchini should be more liquid (not firm), so if it's getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
• In the meantime wash the zucchini, remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise.
• Place the zucchini in a colander along with some salt and set aside for 15-20 minutes to drain. Pat them dry with some kitchen paper.
• Dip the zucchini one at a time in the batter and fry on both sides until nicely coloured. Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes.
• Enjoy this delicious batter fried zucchini while still hot with a last minute squeeze of a lemon!

ITALIAN FRIED COURGETTE FLOWERS

Steps:

• Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
• Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.