Kolokithakia Tiganita and Tzatziki
These lightly fried zucchini chips are incredibly addictive and paired with my mom’s famous tzatziki recipe you’ll likely finish the whole bowl!
Ingredients:
3 pounds medium zucchini, washed and stemmed
1 teaspoon sea salt, divided
1/2 cup plus 1 tablespoon all-purpose flour
2 large eggs
1/4 cup finely chopped fresh mint
1/2 teaspoon freshly ground black pepper
6 to 8 ounces brine-packed Greek feta (about 1 1/2 cups), crumbled small
2 tablespoons finely grated kefalotiri or Parmesan cheese (optional)
Olive or vegetable oil for frying
Instructions:
Gently squeeze the zucchini rounds over the sink to drain the excess water. Lightly season both sides of the zucchini slices with the salt and pepper. Spread the flour out on a large plate or baking dish. Dredge the zucchini in the flour, and shake off any excess.
Heat the oil in a large sauté pan over medium heat until it shimmers, adding more if necessary to come 1/2-inch up the sides of the pan. Test the temperature of the oil by gently placing 1 zucchini round into it. The oil should bubble pretty vigorously around the zucchini. Working in small batches, carefully slip the zucchini into the hot oil, and cook briefly, until crunchy and golden, about 4 to 5 minutes per side, watching carefully and turning to prevent burning.
Using a slotted metal spoon, transfer the fried zucchini to a large plate lined with paper towels to drain. Sprinkle again with a little more of the salt while piping hot, if desired. Serve immediately with the lemon wedges and with Tzatziki, if desired.
Serves 4 to 6.
For tzatziki
Coarsely grate the cucumber using a box grater or food processor, and toss with 1/2 teaspoon of the salt. Place the grated cucumber in a fine-mesh sieve set over a bowl, and drain for 10 minutes. Working in batches, a handful at a time, squeeze as much remaining water from the cucumber as possible, transferring the drained cucumber to a medium mixing bowl.
Add the rest of the ingredients along with the remaining 1/2 teaspoon of salt, and mix well. You can serve the Tzatziki immediately, but I prefer to let it sit in refrigerator for 2 to 3 hours so that all of the flavors blend and come alive. Tzatziki will keep for up to 5 days in the refrigerator, but be warned: the garlicky flavor intensifies as time passes!
Yield 2 1/2 cups.
