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
6 as an appetizer
Medium zucchini, ends removed and sliced lengthwise into 1/8th inch thin (a mandolin really helps)
All purpose flour
Lager beer (preferably Greek if you can get it)
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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.