Greek Crispy Fried Zucchini (Kolokithakia Tiganita)

Steps

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1. 1
   Select fresh zucchini and slice them into uniform rounds, ensuring even thickness so they cook at the same rate.
   ≈0:01
2. 2
   Place the sliced zucchini in a colander and sprinkle with 1 teaspoon of salt to draw out excess moisture. Let it drain for about 20 minutes.
   ≈0:18
3. 3
   Combine 200g of strained yogurt with 1-2 tablespoons of olive oil in a bowl. Season with salt and pepper, then stir in 1 teaspoon of dill. Refrigerate until ready to serve.
   ≈0:44
4. 4
   In a bowl, combine 200g cornstarch, 150g all-purpose flour, 50g fine semolina, and 1 teaspoon of dried oregano. Season with salt and pepper, then whisk everything together until fully combined.
   ≈1:08
5. 5
   Rinse the drained zucchini under cold water to remove excess salt. Coat each slice thoroughly in the flour mixture, ensuring even coverage.
   ≈1:46
6. 6
   Pour 300 ml of vegetable or olive oil into a frying pan. Fill a separate bowl with cold water. This step is key: quickly dipping each floured zucchini slice into the water creates a protective steam barrier that prevents oil absorption.
   ≈2:10
7. 7
   Maintain medium heat. Give each water-dipped zucchini slice a quick shake to remove excess water drops, then carefully place it in the hot oil. The steam barrier prevents oil absorption and keeps loose flour from burning in the pan.
   ≈2:27
8. 8
   Fry each side until golden and crispy, then transfer to kitchen paper to absorb any excess oil. Repeat this process with the remaining zucchini slices.
   ≈2:38
9. 9
   Plate the crispy fried zucchini and serve with the chilled dill yogurt sauce on the side.
   ≈3:04