Published with permission from LuxuryWeb Magazine
This recipe for fried zucchini rounds comes from my mother’s hand-written recipe notebook, dated 1938, when she was a newlywed homemaker in Athens, Greece. It’s a cherished family dish that has stood the test of time as a delightful Greek appetizer.
Method:
- Start by cutting 4 medium zucchinis into thin rounds.
- Place the rounds on a paper towel and sprinkle with salt to draw out excess moisture.
- Prepare a bowl with flour and another with a 50/50 mixture of milk and water. Add a small amount of baking powder (about 1/4 teaspoon) to the flour.
- Heat vegetable oil in a deep frying pan.
- Dip each zucchini round into the flour, ensuring it’s completely coated, then dust off the excess flour.
- Next, dip the floured round into the milk and water mixture, followed by another dip in the flour.
- Immediately drop the zucchini rounds into the hot oil and fry until the coating starts to turn golden.
- Use a slotted spoon to remove the rounds from the oil and place them on a paper towel to drain any excess oil.
The result should be perfectly crispy zucchini rounds, ready to serve with a classic Greek dip.
Scordalia Sauce
Scordalia is a traditional Greek dip made with garlic and mashed potatoes, offering a bold and garlicky complement to the fried zucchini. The key to a great scordalia is not to be shy with the garlic; its sharp flavor is meant to stand out against the creamy potato base.
Ingredients:
- 4 medium Russet or Yukon Gold potatoes, peeled and diced
- 6 large garlic cloves, minced or pressed
- 1 cup extra virgin olive oil
- 1/2 cup water
- 4 tbsp lemon juice or red wine vinegar
- 1 tsp sea salt, or to taste
- Pinch of cracked black pepper
- Extra olive oil, for garnish
- Fresh flat-leaf parsley, for garnish
Directions:
- Bring a large pot of water to a boil and cook the potatoes until they are fork-tender.
- Drain the potatoes and return them to the pot.
- Add the water, minced garlic, salt, and cracked black pepper to the pot with the potatoes, then start mashing.
- Gradually add the olive oil and vinegar or lemon juice in small amounts, ensuring each addition is fully incorporated before adding more.
- Mash and blend until the mixture is smooth and all the ingredients are well combined.
- Transfer the scordalia to a serving dish, garnish with fresh parsley, and drizzle with extra olive oil.
This dip pairs beautifully with fried zucchini, fresh vegetables, or spears of pita bread.
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Editor’s Note:
A classic Athenian dish to enjoy alongside scordalia, especially with a glass of white wine, is desalted, battered, and deep-fried bacalao (codfish). This dish remains a staple in working-class Greek tavernas and is also served in upscale restaurants in Plaka, the oldest neighborhood around the Acropolis. On a recent visit, I dined at Taverna Saita on Kidathineon Street, where I indulged in bacalao, scordalia, and retsina, and was not disappointed.
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