Kolokythakia Tiganita: Batter-Fried Zucchini

Fried zucchini
Sabrina Pintus/E+ / Getty Images
Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Nutrition Facts (per serving)
1667 Calories
147g Fat
80g Carbs
13g Protein
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Nutrition Facts
Amount per serving
Calories 1667
% Daily Value*
Total Fat 147g 188%
Saturated Fat 20g 102%
Cholesterol 0mg 0%
Sodium 4246mg 185%
Total Carbohydrate 80g 29%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 13g
Vitamin C 40mg 199%
Calcium 107mg 8%
Iron 6mg 35%
Potassium 916mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crispy, batter-fried zucchini—Kolokythakia tiganita, pronounced koh-loh-kee-THAHK-yah tee-ghah-nee-TAH—is a Greek favorite often served in taverns. It is usually part of a meze (appetizer) platter, perhaps alongside batter-fried eggplant and accompanied by a cooling cucumber yogurt sauce (tzatziki). This recipe serves four as a side dish or six to eight as an appetizer. 

There are a few tips you need to follow to ensure that you get crispy zucchini. First, make sure the zucchini is cleaned and dried well, and be sure to slice it evenly so all pieces cook at the same rate. The key to great crispy zucchini is to slice it thinly and fry it at high heat so it has time to cook without absorbing a lot of oil. If the oil isn't hot enough, the zucchini will soak it up and come out greasy and soggy. It is important the oil reaches—and maintains—the correct temperature for frying (which is usually between 350 F and 375 F). 


  • 1 large zucchini

  • 1/2 tablespoon salt

For the Batter:

  • 8 ounces club soda

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon sea salt

For Frying:

  • Olive oil, for frying

Steps to Make It

  1. Gather the ingredients.

  2. Wash the zucchini thoroughly in cold water and pat it dry. Trim the ends.

  3. Slice the zucchini lengthwise into strips about 1/8- to 1/16-inch thick.

  4. Cut the zucchini slices in half if they're long. Slices measuring about 3 inches work best.

  5. Place the slices in a bowl with the salt. Let them sit for at least 20 minutes, and up to 1 hour.

  6. Pour off the accumulated liquid. (The salt will draw the water out from the squash.) 

  7. Make the batter: Pour the soda water into a bowl. Slowly stir in the flour and salt, using a whisk or a fork to mix.

  8. Bring the oil to high heat.

  9. Coat the zucchini with the batter. Use a fork to place the pieces in the oil.

  10. Fry for about 5 minutes until golden and crispy on both sides, flipping them over about halfway through. The batter will puff up and the zucchini center should be soft when they're done. 

  11. Drain the zucchini on absorbent paper toweling just long enough to remove the excess oil. Serve hot. 


  • Use a cheese slicer, a mandoline, or a long-blade knife to get uniformly thin zucchini slices.
  • Fry the zucchini slices in a single layer to avoid sogginess. Use more than one frying pan, if necessary. 
  • Add any favorite herb to the batter, like oregano or thyme. Minced garlic will give it added spiciness if that's your preference. 
  • Serve this dish hot! The zucchini will turn to mush when cooled to room temperature. 

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