Crispy Greek Zucchini – a delicious recipe with zucchini, Salt, flour, Lager, Olive oil, Dill. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, toss the zucchini strips with 1 teaspoon of salt. Let sit for 30 minutes. Drain.
2
In another bowl, combine the remaining teaspoon of salt and the all purpose flour. Whisk in the beer.
3
Heat olive oil in a skillet over medium high - the depth should be about 1/2 to 3/4 inch deep.
4
Working in batches, dip the the zucchini strips into the batter and let the the excess batter drip off. You don't want it to be thick like tempura - more like a very thin coating. Place the strips into the oil and cook for about 2 minutes on each side, until golden brown and crispy.
5
Drain the zucchini strips on a paper towel, sprinkle with sea salt and a bit of minced dill.
92
kcal
Calories
19
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 Medium zucchini, ends removed and sliced lengthwise into 1/8th inch thin (a mandolin really helps), 2 teaspoons Salt, 3/4 cup All purpose flour, 1 cup Lager beer (preferably Greek if you can get it), and more.
Yes, Crispy Greek Zucchini falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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