Fried zucchini chips (Tηγανητά κολοκυθάκια)

Fried zucchini chips are the perfect Greek meze or appetizer. Zucchini is sliced thinly into rounds, dipped into a thin batter and then quickly fried. The result is crispy, non-greasy zucchini chips that are perfect served with some tzatziki or Greek yogourt.

Growing up in a Greek home my parents always had a great big garden. One of the vegetables that would grow in abundance was zucchini. They used this summer squash to make some of my favourite recipes, like Zucchini fritters (Kolokithokeftedes) and Greek cabbage rolls (lahanodolmades) with zucchini and rice. They would also use the zucchini blossoms to make my favourite version of yemista, Stuffed zucchini flowers ( Louloudakia yemista) Of course, they would also make these fried zucchini chips, which I guarantee are better than potato chips, any day of the week!

Why I love this recipe

When faced with an overabundance of zucchini (good problems to have) I love to make this recipe because you can always enjoy fried zucchini chips. I like to serve them along with a meal (like Greek marinated chicken thighs or Pork souvlaki).

My recipe for fried zucchini chips uses a wet batter. I love that the batter puffs up ever so slightly and encases each zucchini slice with a lovely crunch. My zucchini chips are crispy, but not greasy.

Key ingredients

You only need a few simple ingredients to make the most delicious zucchini chips.

Zucchini I use green zucchini when I make my zucchini chips and try not to have them be too large. When zucchini are too big the seeds tend to be large as well, which does not make for the best zucchini chips.

Flour I use plain all-purpose (also called regular) flour for the batter. It is easy to find, inexpensive, and does the job perfectly.

Water Regular lukewarm tap water is fine here.

Greek oregano I use dry Greek oregano – it is fragrant, flavourful and adds a great pop of Greek goodness to this recipe.

Salt & pepper Basic seasonings that elevate most recipes.

Vegetable oil I fry my zucchini chips in vegetable oil. It has a mild flavour and a high smoke point, which makes it perfect for frying.

How to make it

Making these fried zucchini chips is really easy. You just need to be a little careful, as you should be anytime you are frying anything, not to have hot oil splatter.

Preparation

Begin by preparing the zucchini by slicing it thinly. I like to use a mandolin to do this because it gets the zucchini really thin, and all the slices are uniform but you can also use a knife as pictured below.

Step 1
In a medium size bowl combine the flour, water, salt, pepper and Greek oregano.  Mix until combined.  You should end up with a batter which is relatively runny, so that the batter very lightly coats your zucchini rounds.

Step 2
Pour enough oil into the frying pan so that it comes 1/2 to 3/4 inches up the side of the frying pan.  Heat over medium / high heat.

Step 3
Take your zucchini slices, and coat each one individually with the batter. Prior to adding to the oil, wipe the zucchini slice against the side of the bowl to ensure that any excess batter is removed.

Step 4
Carefully place one zucchini slice (battered) into the oil.  When it starts to sizzle, your oil is hot enough.  Add more zucchini rounds to your pan, being careful not to overcrowd the pan.

Step 5
Cook on one side for a minute or so, until they are golden brown.  Using tongs or a fork, carefully flip the rounds over and cook on the opposite side for another minute or two, until golden brown.

Step 6
Lift each chip out of the pan one by one, allowing any excess oil to pour off into the pan.  Allow to cool slightly on a paper towel lined dish.  At this point you can sprinkle some additional salt on them.

Cooking tips

Remember to drain your fried zucchini well however, lifting them out of the pan one by one and allowing the oil to drain back into the pan for a few seconds.  Then, allow the chips to rest for a few minutes on a paper towel, so that any remaining excess grease is soaked up.

The batter for these fried zucchini chips is relatively runny.  After you coat your zucchini slice in the batter (you will coat each slice individually), wipe it along the side of your bowl to remove the excess.  I aim for a very thin layer of batter on each zucchini piece; this leads to a lighter chip.

I find that sometimes, when my chips are cooking, even if I don’t crowd my frying pan, the zucchini chips will stick together. When this happens I gently tease them apart using tongs and a fork, or two forks.

Another relatively common occurrence when frying these up is that the batter may bubble up, leading to a pocket of air between the batter and a given zucchini round.  If this happens, carefully, with your tongs or a fork, break open this bubble.  If you don’t, you may get oil collecting there, and that is gross (and a bit dangerous if you take a bite while the oil is still hot).

I make these zucchini chips pretty often (no judging allowed!). I allow the oil used in frying to cool, and then I strain it and place it in a glass container. I then store this oil in the refrigerator and reuse it (usually needing to add a little bit more) for my next batch of zucchini chips, or to make French fries.  I usually use the oil 2 – 3 times before discarding it.

Recipe variations

Zucchini are summer squash, a class of squash identified by their edible, thin skin. There are several varieties of summer squash, and all can be used for these zucchini chips, provided that you are able to slice them into thin rounds.

How to serve

Fried zucchini chips are best eaten soon after they are made, which frankly, won’t be a problem.  I have never heard of zucchini chip leftovers; I think that is a myth, like leftover wine.  

Zucchini chips are delicious when served with tzatziki.  Like, really, really, delicious.

Storing and reheating

In case you do have leftover zucchini chips the best way to reheat them is either in the oven or the air fryer. If using the oven, lay them in a single later on a baking pan and reheat until warmed through for about 10 minutes at 350 degrees Fahrenheit. You can also use the air fryer set at about 300 degrees for 5 minutes or so. Avoid warming them up in the microwave because then you will end up with soggy chips.

Related recipes

I love zucchini, and use them often to make amazing mezes or light meals. You may enjoy these recipes too!

Greek zucchini pita with filo This is one of my favourite pitas. I love the bright lemony flavour it has, combined with the zucchini and cheese. It really is worth making!

Zucchini fritters – Kolokithokeftedes Crispy, not greasy, and so good! These are a Greek classic, and everyone loves them!

Baked kolokithokeftedes with feta These baked zucchini fritters are full of herbs and cheese and are a lovely light snack or meze.

Thanks for sharing!