Greek-Style Crispy Zucchini Fritters with Simple Batter
A classic Greek appetizer featuring tender zucchini slices encased in a light, crispy batter, fried to golden perfection and served with cheese.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings2
This is a beloved Greek appetizer that's incredibly simple yet utterly delicious. The secret to the extra crispy coating lies in the two-ingredient batter made with ice-cold soda water and flour, creating a light, airy crust that shatters with every bite.
Whether you're serving them as a meze with drinks or as a side dish alongside a main meal, these zucchini fries are always a hit. The key is to fry them in small batches so they stay crisp, and to serve them piping hot with a generous sprinkle of your favorite salty cheese.
Ingredients
Servings
OPTIONAL
Converted amounts are rounded.
Method
- Rinse the zucchinis and trim off the ends. Slice them lengthwise into strips about ½ cm (⅕ inch) thick. Season generously with salt and pepper.
- In a mixing bowl, whisk together the flour and soda water until the batter is smooth and lump-free.
- Line a baking sheet with paper towels and keep it nearby.
- Fill a large frying pan or a deep pot halfway with frying oil. Heat over high heat until it shimmers and is very hot, or until it reaches 356°F on a cooking thermometer.
- Dip a zucchini slice into the batter, letting any excess drip off so only a thin coating remains. Carefully place it in the hot oil. Allow it to set for a few seconds before adding the next slice, to prevent them from sticking together. Maintain the heat at medium to medium-high, and do not overcrowd the pan.
- Fry the zucchini in batches, letting the oil return to the correct temperature between batches. Cook for a couple of minutes, turning occasionally, until deep golden and slightly brownish all over. Transfer to the paper towels, arranging them in a single layer and leaving space between them while they are still hot.
- Serve immediately, topped with grated Kefalotyri, Parmesan, or Pecorino Romano cheese.
💡 Tips
- For the crispiest result, use very cold soda water and ensure the oil is hot enough before frying.
- Do not overcrowd the pan; fry in small batches to keep the temperature steady and the zucchini crisp.
- Serve immediately after frying, as they are best warm and crunchy.
Inspired by a recipe from Real Greek Recipes