With a handful of simple ingredients, a light batter and properly heated oil, you can recreate restaurant-style fried zucchini and eggplant that turn out crisp and delicious every time.

Translation | Amaryllis Tsegou

Ingredients

For the vegetables

• 2 medium zucchini
• 2 medium eggplants
• salt
• sunflower or vegetable oil (for frying)

For the batter

• ¾ cup all-purpose flour
• ¼ cup cornstarch (cornflour)
• 200 ml chilled soda water
• ½ tsp salt

Method

Prepare the vegetables

1. Wash the zucchini and eggplants.
2. Slice the zucchini into thin rounds, about 3 mm thick.
3. Slice the eggplants into slightly thicker rounds, about 4 mm thick.
4. Place the eggplant slices in a bowl of salted water and let them soak for about 30 minutes to draw out any bitterness.
5. Lay the zucchini slices on a cutting board, lightly sprinkle with salt and let them sit for 30 minutes to release excess moisture.
6. After resting, pat all the slices thoroughly dry with paper towels.

Make the batter

1. In a bowl, whisk together the flour, cornstarch and salt.
2. Gradually pour in the chilled soda water, whisking continuously, until you have a smooth, medium-thin batter.

Fry

1. Heat enough oil in a deep frying pan or pot to reach 170–180°C (340–355°F).
2. Dip the zucchini and eggplant slices into the batter, then carefully lower them into the hot oil.
3. Fry in small batches for about 2–3 minutes per side, until crisp and golden brown.

Drain and serve

1. Remove the fried vegetables with a slotted spoon and place them on paper towels to drain any excess oil.
2. Sprinkle with sea salt and serve immediately — traditionally with tzatziki or a yogurt dip of your choice.

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