Author Notes: My sister got married in Greece this summer and my favorite part of the trip was the food. Last night we recreated our favorite Greek dishes we enjoyed on vacation. I was I'm charge of making the thin, light, and crispy zucchini strips we enjoyed at so many restaurants. I doubt they use beer in the batter in Greece, but I couldn't resist adding a touch more flavor to this already delicious treat. —meganvt01
Serves: 6 as an appetizer
Medium zucchini, ends removed and sliced lengthwise into 1/8th inch thin (a mandolin really helps)
cup All purpose flour
cup Lager beer (preferably Greek if you can get it)
Olive oil for frying
tablespoons Dill, minced.
- In a bowl, toss the zucchini strips with 1 teaspoon of salt. Let sit for 30 minutes. Drain.
- In another bowl, combine the remaining teaspoon of salt and the all purpose flour. Whisk in the beer.
- Heat olive oil in a skillet over medium high - the depth should be about 1/2 to 3/4 inch deep.
- Working in batches, dip the the zucchini strips into the batter and let the the excess batter drip off. You don't want it to be thick like tempura - more like a very thin coating. Place the strips into the oil and cook for about 2 minutes on each side, until golden brown and crispy.
- Drain the zucchini strips on a paper towel, sprinkle with sea salt and a bit of minced dill.