This crispy, golden Fried Zucchini (Kabak Kızartması) is a beloved Mediterranean and Aegean classic, offering a perfect crunch on the outside while remaining tender and juicy on the inside. Often served as a warm appetizer (meze) or a light summer side dish, these sliced zucchini rounds are lightly dredged and pan-fried to perfection, making them completely irresistible when paired with a savory dipping sauce.Dips
Ingredients
3 Medium Zucchini, washed and sliced into even $1/4$-inch rounds
1/2 Cup All-Purpose Flour (or cornstarch for an extra crisp coating)
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Paprika
Salt and Freshly Cracked Black Pepper, to taste
Vegetable Oil, for shallow frying (such as sunflower, canola, or a light olive oil)Garlic
For the Dipping Sauce (Traditional Garlic Yogurt)
1 Cup Plain Greek Yogurt (or thick strained yogurt)
1-2 Garlic Cloves, minced or grated
1 Teaspoon Olive Oil
Fresh Dill or Mint, finely chopped for garnish
Step-by-Step Instructions
Sweat the Zucchini: Place your sliced zucchini rounds in a colander and sprinkle them generously with salt. Let them sit for 15 to 20 minutes to draw out excess moisture. Pat each slice completely dry with a paper towel. (This step is crucial to ensure your zucchini gets crispy rather than soggy!)
Prepare the Coating: In a shallow bowl or ziplock bag, combine the flour, garlic powder, paprika, salt, and black pepper.Garlic
Dredge the Slices: Toss the dried zucchini slices in the seasoned flour mixture until each piece is lightly and evenly coated. Shake off any excess flour before frying.
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