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.
lemon, cut into wedges
- 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 and a squeeze of lemon.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Recipe with Beer