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Fried Courgettes (kolokythakia tigana): recipe illustration
Salads & starters

Fried Courgettes (kolokythakia tigana)

Courgette rounds coated in a flour batter and fried until golden and crisp. Served with a squeeze of lemon and a sprinkle of mint, they are a must-have on summer meze platters.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

262 kcal per serving

Protein
8.4 g
Carbohydrates
24.3 g
of which sugars
4.5 g
Fat
13.6 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the courgettes and slice them into thin rounds about 5 mm thick, then salt them and let them drain for 10 minutes on kitchen paper.
  2. Make a light batter by whisking the flour, egg, cold sparkling water and a pinch of salt until you have a smooth, runny pancake-like texture.
  3. Heat the oil in a deep pan to 175 °C, checking that a drop of batter sizzles straight away.
  4. Dip the courgette rounds in the batter, let the excess drip off and drop them into the oil a few at a time.
  5. Fry for 2 to 3 minutes until golden and crisp, then drain them on kitchen paper.
  6. Season lightly, scatter over chopped mint and serve straight away with lemon wedges.

Variations and tips

No-fry version. Brush the battered rounds with oil and bake at 220 °C for 15 minutes, turning them halfway through.

For the kids. Swap the mint for parsley and serve with a mild yogurt dip.

More ideas

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Original Ecomely recipe.