Loading…
Paper-thin fried zucchini with lemon salt. The meze that everyone orders twice on Mykonos.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
🥬 PRODUCE
•
3 medium zucchini
•
1 lemon, zested
🌾 COATING
•
1 cup all-purpose flour
•
Salt
🫙 FRYING
•
Vegetable oil for deep frying
🥛 SERVE WITH
•
Thick Greek yogurt or tzatziki
Mykonos
Fried Zucchini Chips
Thin crispy zucchini chips with yogurt dip.
Paper-thin fried zucchini with lemon salt. The meze that everyone orders twice on Mykonos.
Ingredients
🥬 PRODUCE
— 3 medium zucchini
— 1 lemon, zested
🌾 COATING
— 1 cup all-purpose flour
— Salt
🫙 FRYING
— Vegetable oil for deep frying
🥛 SERVE WITH
— Thick Greek yogurt or tzatziki
Prep
🔪 PREP FIRST
— Slice zucchini paper-thin — 2mm rounds.
— A mandoline is ideal.
— Pat dry.
— Mix lemon zest with 1 tsp flaky salt — lemon salt for finishing.
Method
STEP 1 — HEAT OIL
— Pour oil to 4cm depth in a deep pot.
— Heat to 180°C / 356°F.
STEP 2 — FRY
— Dredge zucchini slices in flour.
— Shake off all excess.
— Fry in small batches — do not crowd.
— Cook 2–3 minutes until golden and crispy.
STEP 3 — DRAIN & SEASON
— Remove with slotted spoon.
— Drain on paper towels.
— Season immediately with lemon salt.
STEP 4 — SERVE
— Pile on a plate.
— Serve with cold yogurt or tzatziki.
👉 Eat immediately — these chips have a 3-minute window.
Chef's Note: Paper thin, hot oil, small batches. These are the three rules. Thick slices steam, crowded oil drops temperature, and cold chips are sad.