The Last Truly Affordable Taverna in Greece?
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Crispy, warm and fresh. Serve these with a dollop of tzatziki on the side, and thank us later.
Chef: Giorgos Likouris
Preparation & Cooking time: 3.5 hours
Serves: 2-3
Is there anything better than fries? Don’t answer – that was rhetorical.
This recipe for perfectly crispy yet light zucchini fries comes from the popular meze restaurant Skotadis on the island of Aegina.
Method
To make fried zucchini, we begin by placing our zucchini in a large pan, covered with the salt, and then water. Then place it in the fridge for 3 hours. This will ensure they stay crisp, they won’t soak up too much of the oil, and the crust will be extra crispy too.
Strain the zucchini, and cover each piece in flour.
Fry in 2-3 batches, in hot oil over medium-high heat.
Place your fries on paper towels for a bit to soak off excess oil.
Serve and enjoy!
This recipe was previously published in Greek at gastronomos.gr.
Ingredients
5 zucchinis, sliced finely or into sticks
20 grams coarse salt
100 grams flour
plenty of sunflower oil, for frying
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