Crispy Greek Zucchini Fries (With Tempura Batter)

What are Greek zucchini fries?

When Mr. Scrummy and I first met (which happened to be in Greece, where I was living at the time), one of our favourite meals to order at a taverna was Greek meatballs (keftedakia) with a huge plate of zucchini fries (you might know them as courgette chips!).

These are most definitely ‘a thing’ in Greece. They are known as just fried zucchini or ‘kolokithakia tiganita’ (kol-o-kith-akia ti-gan-it-a in case you’d like to know how to say it!).

There are a few different variations, all equally as delicious. I love them as you see in the photos, quite thickly sliced and shallow fried in a super light and crispy tempura batter.

Greek zucchini is one of the most popular Greek meze dishes. It makes such a great appetizer or finger food for a dinner, party or BBQ. But it also goes incredibly well with so many different mains as a side dish, especially Mediterranean style mains (scroll down for specific ideas!).

About the ingredients

This is a quick and easy recipe for battered zucchini with just zucchini/courgette and 5 very basic ingredients to make the tempura batter.

Why do I use soda water to make my tempura? Don’t ask me the science behind it, but it helps to keep the batter light. Also, as there are no eggs in it either, using water instead of milk makes it vegan.

Tzatziki for the dipping sauce is optional but highly recommended! (recipe included below)

• Zucchini/Courgette: To serve 4 to 6 as an appetizer or side, you’ll need 2 small to medium zucchini. Avoid really large zucchinis. As they have a high water content they might not help you get the crispiest fries.
• Flour (+ a little salt): You’ll need just a cup of ordinary plain/all-purpose flour.
• Baking powder: This is what will help your fries to puff up and crisp as they cook.
• Soda water: You can either use soda water or sparkling mineral water. Either will help make your fries irresistibly light and airy.
• Olive oil (for frying): I recommend a light olive oil, but you can use any neutral tasting oil you like.

How to make Greek zucchini fries

How to prepare the zucchini/courgette

• Cut it into 3 or 4 pieces depending on how big it is.

• Then cut each piece in half lengthwise so you have 2 semi-circles of zucchini.

• Slice lengthwise again into fry shapes.

• Pat the sticks dry with paper towels to keep your fries nice and crispy.

Watch the video to ‘see’ how to do it!

You can make chunky fries, medium fries or skinny fries. The recipe will still work.

Or if you prefer you can simply slice the zucchini into rounds. Like a cucumber. I’ve eaten fried courgette like this in Greece many times!

How to make the tempura batter

This is so easy. All you do is grab a small bowl or jug.

Mix together the dry ingredients, then slowly whisk in the chilled soda water.

How to cook your fries

Drop small handfuls of the chopped zucchini into the batter. Fish them out with a fork or even your fingers.

Gently drop them into the hot oil. Let cook for a couple of minutes. The batter will puff up a little and go lightly golden. Flip over with a fork for a minute or so.

Repeat in batches until you’ve fried all the zucchini. Don’t worry, it doesn’t take too long!

Fish out with a slotted spoon and drain on kitchen paper. Then enjoy immediately while they’re still lovely and crispy. Don’t burn your tongue!

How to serve zucchini fries

These yummy and super crispy tempura zucchini sticks are more versatile than you might think.

• Eat them chunky or eat them skinny, perhaps witha little salt and dried oregano sprinkled over the top. You could even add a light sprinkle of feta cheese.
• Don’t skip the bowl of homemade Greek tsatziki sauce or 5-minute Greek feta dip AKA tirokafteri to go with them. If you prefer to keep the recipe vegan, no worries – just serve with a quick authentic marinara sauce or any other favorite dipping sauce.
• For something a little different, try serving with a dish of either this easy lemon butter sauce, or this Spanish romesco sauce.
• These are perfect for sharing as an appetizer, or meze style as part of a bigger spread. Alternatively, serve them as a side dish with a meat, fish or vegetarian main.

Zucchini fries go particularly well with:

• any kind of meatballs (these air fryer Greek chicken meatballs are my favourite!), steak, chicken, or fish.
• other Greek or Mediterranean mezze style dishes such as this baked eggplant with tomato sauce and feta, Greek marinated chicken, or spinach and feta filo pie (all great for sharing!).
• classic Greek meals such as easy moussaka, one pan Greek roasted chicken and potatoes, Greek stuffed eggplant, gigantes plaki (Greek big beans) or Greek baked fish.
• However I serve them, I usually add a Greek salad and tsatziki sauce. You could also serve alongside cold salads such as this refreshing pesto orzo salad.

More must-try Mediterranean appetizers

• Halloumi! Have you ever tried halloumi fries? (or ‘little sister’ recipe, halloumi bites) Halloumi is perfect for appetizers and share plates. Check out my guide on how to cook halloumi, with loads of ideas about how to cook it.
• Baked feta with tomatoes, peppers and olives! Smoosh onto bread, serve as a side or even stir through pasta. This is incredibly delicious!
• Ever made a proper Spanish omelette, otherwise known as a tortilla de patatas? It makes such a great appetizer with bread, or part of a mezze style meal. Prepare to have your mind blown!
• Little Greek party pies! Choose from tiropitakia (mini Greek cheese pies), crispy mushroom pies or mini spinach and feta pies. All delicious!
• Greek fried olives! Did you know you can stuff olives with feta, then fry them? Mmm! Give them a try!

Or check out this list of 15 easy Greek appetizers.