Greek · Lunch
Fried Zucchini Slices
Thin zucchini rounds dipped in seasoned flour and egg, then fried in olive oil until golden and crisp. Served with lemon wedges and fresh dill, this Greek-style vegetable fritter is seasoned with oregano and finished with sea salt.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
382Calories
10.4gProtein
27.2gFat
25.1gCarbs
4.2gSugar
3.2gFiber
753mgSodium
186mgChol
4gSat Fat
472mgPotassium
72mgCalcium
2.4mgIron
0.4mcgVitamin B12
16mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
vegetarian
low-calorie
dairy-free
Instructions
1
Prep
Slice zucchini into 1/4-inch rounds, lay on paper towel, sprinkle with salt, let sit 10 minutes.
2
Prep
Pat rounds dry, set up dredging station with seasoned flour and oregano in one bowl, beaten egg in another.
3
Fry
Heat olive oil in skillet over medium-high heat until shimmering, then lay coated zucchini rounds in single layer and cook 2–3 minutes per side until golden brown and crisp, turning once.
4
Plate
Arrange crisp zucchini slices on plate, scatter with dill and black pepper, serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g zucchini
- 1/2 cup60g all-purpose flour
- 22 eggs
- 2 tsp2 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp90ml olive oil
- 22 lemon wedge
- 2 tsp2 tsp dill
