Greek fried zucchini chips (how to make them extra crunchy)

Fried zucchini chips is a popular appetizer usually served at Greek taverns during summer. Learn the trick to make the crunchiest chips ever, at home!
If you've been to a Greek tavern then you have probably seen these fried zucchini chips on the menu. Zucchini chips is a very popular appetizer and goes amazingly well with a glass of chilled white wine or ouzo.
There are a few different recipes for these chips, but after many tries, I can say that this recipe produces the crunchiest chips ever, due to a simple trick you're going to do just before frying them. Except for the frying process, which requires you to be over the frying pan the most of the time, this is a very easy and simple recipe, and everyone can make it at home.
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[@odessa3186]

I was in Athens last week. A bird outside our Air BnB patio sounded just like this one. Had fried zucchini that was out of this world while there.

[@TheHungryBites]

It sounds like you had a great time!

[@marie-lisedespeghel5155]

Will make tomorrow 😊

[@NinaS___]

Thanks a lot for the tips on how to make these! It’s one of my favorites when travelling to Greece, especially at one of my absolute favorite tavernas in Chios, Pinaleon. What type of oil do you prefer for deep-frying these? Skordalia is a very good dip for the tiganita kolokouthakia, btw!

[@TheHungryBites]

Thanks Nina! Personally I use corn oil because it makes fried food a bit more crunchy, but you can also use sunflower oil or another vegetable frying oil

[@NinaS___]

The Hungry Bites Thanks. The most common oils here are canola and olive, but I can get sunflower and corn-oils too. I might have to get to a grocery store with a better selection than my closest one. Did you try skordalia with the fried zucchini yet?

[@tassostsoutis601]

Even better with tzatziki :)

[@DRMORSEgreekwellville]

What would happen if we don't dip them into water before we fry them?

[@TheHungryBites]

They would be less crunchy

[@DRMORSEgreekwellville]

@@TheHungryBitesso, how water makes them more crunchy? It doesn't make any sense.

[@TheHungryBites]

@@DRMORSEgreekwellville I guess it has to do with how the water binds with flour and then gets fried.

[@DRMORSEgreekwellville]

@@TheHungryBites thank you

[@maria-eugeniabrotsis6463]

These are really good with lemon zest and juice on top served with tsaziki!

[@juditrea2465]

Do you add baking powder to the flour?

[@TheHungryBites]

No, just all purpose flour

[@juditrea2465]

@@TheHungryBites Thanks

[@SamuraiBlues5]

May i quite ask, why does it have to be dipped in water first?

[@TheHungryBites]

It makes it more crunchy

[@SamuraiBlues5]

@@TheHungryBites arh thanks. So this would work on anything before deepfrying? I mean, should there be certain conditions to do this? like size, or only non-meat items etc?

[@TheHungryBites]

@@SamuraiBlues5 I'm afraid it will depend on many factors like size, thickness, moisture content etc. Here in Greece zucchini is the most preferred vegetable.