Greek Side Dishes
Kolokithakia Tiganita Recipe (Greek Fried Courgette Slices)
Κολοκυθάκια τηγανητά koh-loh-kee-THAH-kyah tee-gah-nee-TAH · Kolokithakia tiganita
In short
Kolokithakia tiganita are thin slices of courgette, lightly dusted in flour and fried until golden and crisp, served hot with tzatziki or a squeeze of lemon. It is one of the simplest and most common Greek meze and side dishes.
Kolokithakia tiganita is about as simple as Greek cooking gets and it is exactly the kind of dish that shows up on nearly every taverna table as an easy addition to any order: courgette sliced thin, dusted lightly in flour, and fried until the edges crisp and turn deeply golden, served with nothing more than tzatziki and a wedge of lemon.
The whole dish rests on two things: slicing thin and even so every piece cooks at the same rate, and frying at a genuinely hot enough temperature that the courgette crisps rather than absorbing oil and turning soggy. Neither takes any real skill, just attention.
It is a good side to almost anything grilled, and equally good simply as a meze on its own with a cold drink, disappearing quickly whenever it is put on a table.
Key preparation steps
- Slice courgette thin and even.
- Salt briefly to draw out surface moisture, then pat dry.
- Dust lightly in flour and fry in hot oil until golden.
- Drain well and serve immediately with tzatziki.
Slicing and salting
Slice the courgette into thin rounds or lengthways strips, about half a centimetre thick, using a mandoline if you want genuinely even slices, since uneven thickness means some pieces are done before others. A light salting for ten minutes draws out surface moisture, which helps the flour adhere and the courgette crisp rather than steam in the pan.
Pat the salted slices dry with kitchen paper before flouring, since any lingering moisture stops the flour sticking properly and can cause spitting in the hot oil.
Flouring and frying
Dust the courgette slices lightly in plain flour, shaking off any excess so you have a thin, even coating rather than a thick batter. This is meant to be a light crust, not a heavy fried coating.
Fry in a generous depth of hot oil, around 175 to 180C, in batches so the oil temperature does not drop, for two to three minutes per side, until deeply golden and crisp. Drain immediately on kitchen paper.
Serving
Serve immediately, while still hot and audibly crisp, with a bowl of tzatziki alongside for dipping and lemon wedges for squeezing over. This is a dish that loses its appeal quickly once it cools and softens, so time it to reach the table right as it comes out of the pan.
Tips from my kitchen
Slice evenly
Uneven thickness means some pieces finish frying before others. A mandoline gives the most consistent results.
Pat dry after salting
Lingering moisture stops the flour sticking properly and can cause dangerous spitting in the hot oil.
Serve immediately
This dish is at its best crisp and hot. It softens quickly once it sits, so time it to reach the table right away.
Kolokithakia Tiganita Recipe (Greek Fried Courgette Slices)
Κολοκυθάκια τηγανητά · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 20m
- Cook
- 15m
- Total
- 35m
- Serves
- 4
Ingredients
Ingredients
Method
- Slice the courgettes into thin, even rounds or lengthways strips, about 0.5 cm thick.
- Toss with the salt and leave in a colander for 10 minutes to draw out excess moisture.
- Pat the slices thoroughly dry with kitchen paper.
- Dust each slice lightly in flour, shaking off any excess.
- Heat a generous depth of vegetable oil in a wide pan to 175 to 180C.
- Fry the courgette slices in batches, without crowding, for 2 to 3 minutes per side, until deeply golden and crisp.
- Drain immediately on kitchen paper and season with a little extra salt while hot.
- Serve at once with tzatziki and lemon wedges.
Nutrition, per 1 side portion
- Calories
- 218
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 13 g
- Sat fat
- 2 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Kolokithakia tiganita
Why salt the courgette before frying?
It draws out surface moisture, which helps the flour coating stick properly and lets the courgette crisp in the hot oil rather than steaming and turning soggy.
Can you make this dish with aubergine instead?
Yes, melitzanes tiganites, fried aubergine slices, are made exactly the same way and are equally common on a Greek meze table, often served alongside the courgette version.
What is the ideal oil temperature for frying courgette?
Around 175 to 180C. Too cool and the courgette absorbs oil and turns greasy rather than crisp; too hot and the coating burns before the courgette cooks through.
