Ingredients
- 3 medium courgettes
- ½ cup plain flour (or cornflour for extra crispiness)
- Salt, to taste
- Pepper, to taste
- Optional: a pinch of dried oregano or garlic powder
- Oil for frying (olive oil or sunflower oil)
- Optional for serving: tzatziki
Instructions
- Prepare the courgettes
- Wash and slice them thinly (about 2–3 mm thick).
- Pat dry with kitchen paper to remove moisture, this helps them crisp up.
- In a shallow bowl, mix the flour, salt, pepper, and any optional herbs/spices.
- Lightly coat each slice of courgette in the flour mixture. Shake off any excess.
- Pour about 1 cm of oil into a frying pan. Heat over medium high heat until a pinch of flour sizzles when dropped in.
- Fry the courgette slices in small batches so they don’t overlap. Cook for 2 minutes per side, until golden and crisp.
- Transfer to paper towels to drain.
- Sprinkle a bit more salt or oregano if desired.
- Serve hot with tzatziki, lemon wedges, or a feta dip.
Tips
- For extra crispiness, dip the slices in sparkling water before coating with flour.
- You can also use a light batter (½ cup flour + ½ cup cold sparkling water + pinch of salt) instead of plain flour coating.
- They’re best eaten fresh, but you can reheat them in the oven for a few minutes to re-crisp.