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–+ servings

Kolokithakia Tiganita — Fried Zucchini with Skordalia

Fried zucchini with skordalia — the bold, intensely garlicky Greek almond sauce — is one of the most beloved summer mezze and side dishes in the Greek food canon.
Print Recipe
Course: Side Dish
Cuisine: Greek
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 3 medium zucchini sliced paper thin (use a mandoline if possible)
  • 1/2 cup almond flour
  • 1/4 cup grated parmesan
  • 1/2 tsp garlic powder 1/2 tsp dried oregano
  • Salt and pepper
  • Avocado oil for frying
  • 1 cup blanched almonds
  • 4 garlic cloves
  • 3 tbsp lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2-3 tbsp cold water
  • Salt

Instructions

  • Skordalia: Blend almonds and garlic until finely ground. Add lemon juice and blend. With motor running, slowly drizzle in olive oil then water until creamy and smooth. Season generously with salt. Refrigerate.
  • Zucchini: Mix almond flour, parmesan, garlic powder, oregano, salt, and pepper in a shallow bowl.
  • Dredge zucchini slices in the almond flour mixture.
  • Heat 1/2 inch oil in a wide pan over medium-high. Fry in batches 2 minutes per side until golden. Do not crowd.
  • Drain on paper towels. Season immediately. Serve with skordalia.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 12g | Fat: 38g | Fiber: 4g
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