Kolokithakia Tiganita Recipe

Trim and cut

Wash the zucchini and trim both ends. Cut each zucchini into 3–4 lengthwise planks, then cut each plank into 3–4 sticks about 3–4 inches long and 1/2 inch thick so they resemble fries/sticks.

Place the cut zucchini in a large bowl, sprinkle with coarse salt, toss gently, and let sit for 10 minutes to draw out excess moisture. After 10 minutes, pat the zucchini sticks dry thoroughly with paper towels or a clean kitchen towel.

Place the all-purpose flour (and optional semolina) in a shallow dish to use for a light dry dredge if desired. Set aside.

Make the batter

In a medium bowl, whisk the eggs until frothy. Add the cold sparkling water, baking powder, salt, pepper, and dried oregano (if using). Whisk until combined. Gradually whisk in the flour until a smooth, slightly thick batter forms—should coat the back of a spoon but still be pourable. If you used semolina in the dry dredge, do not add it to the batter; batter should be just eggs, water, flour and seasonings.

Taste a tiny bit of batter (optional) to check seasoning and adjust salt or pepper as needed.

Heat the oil

Pour oil into a deep skillet or pot to a depth of about 1 to 1 1/2 inches (enough for shallow deep-frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately and becomes golden within 30–45 seconds.

Dredge and batter

Working in batches (do not overcrowd), if you want extra crispiness, lightly toss the dried, salted zucchini sticks in the flour/semolina mixture to coat and shake off excess. Then dip each stick into the batter, letting excess batter drip back into the bowl.

Fry

Carefully place battered zucchini sticks into the hot oil in a single layer. Fry for 2–3 minutes per side, turning with tongs or a slotted spoon as needed, until golden and crisp. Total frying time per batch should be about 4–6 minutes depending on thickness. Maintain oil temperature around 325–350°F (160–175°C); lower slightly if browning too fast.

Use a slotted spoon to transfer fried zucchini to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light sprinkle of salt.

Plate and finish

While still hot, sprinkle the fried zucchini sticks generously with grated Parmesan cheese so it melts slightly on contact. Sprinkle chopped parsley if using and serve with lemon wedges for squeezing.

Serve immediately for best texture. Optional dipping sauces: tzatziki, garlic yogurt, or a simple lemon-garlic mayo.