Kolokithakia Recipe

Wash and slice

Wash the zucchini and trim the ends. Slice into 1/4-inch thick rounds (or cut into 3/4-inch long batons for a finger shape). Keep slices uniform so they cook evenly.

Place the sliced zucchini in a colander, sprinkle with 1/2 teaspoon of salt, toss gently, and let sit for 10 minutes to draw out excess moisture. After 10 minutes, pat slices dry thoroughly with paper towels or a clean kitchen towel.

Prepare the cucumber: grate the cucumber on the large holes of a box grater, then place the grated cucumber in a fine sieve or clean kitchen towel and squeeze out as much liquid as possible (this prevents watery tzatziki).

In a bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, chopped dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth. Taste and adjust salt, lemon, or garlic as needed. Refrigerate while you fry the zucchini to let flavors meld (at least 15 minutes).

Make the batter: In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano if using. Whisk in the egg until incorporated.

Slowly whisk in about 3/4 cup cold sparkling water. The batter should be slightly thick but still runny enough to coat the back of a spoon. If it seems too thick, add up to the remaining 1/4 cup water a tablespoon at a time. Keep the batter cold (place the bowl over an ice bath briefly if your kitchen is warm).

Heat oil: Pour about 1/2 to 3/4 inch of neutral frying oil into a large skillet or shallow pan (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately when tested.

Coat and fry in batches: Working in batches to avoid crowding, dip each zucchini slice into the batter to fully coat, letting excess drip back into the bowl. Carefully slide coated zucchini into hot oil. Fry 2–3 minutes per side, turning once, until batter is golden-brown and crisp and zucchini is tender. Adjust heat to maintain 325–350°F; if oil is too hot, the exterior will brown before zucchini cooks.

Drain and finish: Remove fried zucchini with a slotted spoon or tongs and transfer to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a little flaky salt. Continue with remaining zucchini, adding more oil if needed between batches.

Optional finish: For a lighter finish, drizzle 1 tablespoon olive oil over the fried zucchini just before serving or squeeze lemon wedges over them to brighten flavor.

Arrange the hot, crispy kolokithakia on a serving platter alongside a bowl of chilled tzatziki. Serve with lemon wedges for squeezing and extra salt on the side. Best enjoyed immediately while crisp.