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Prep 5 mins
Cook 15 mins
This is a very 'easy' recipe that is really quite delicious - especially if you serve it with bbq'd meat - souvlaki and kebab come to mind immediately, but any grilled meat would be delicious served with this alongside. You certainly don't need to do both the zucchini and the eggplant together, you can do just the one.
- Heat up the olive oil in a large skillet over medium-high heat until quite hot.
- Dredge the eggplant and zucchini strips in flour, shake off excess flour and fry in olive oil until dark brown on both sides (this will take about 5 minutes per batch).
- Remove from oil and place on paper towelling to drain while you repeat frying with the remaining strips. (you may have to add a bit of oil to the pan - or not). Sprinkle lightly with salt.
- Serve immediately, sprinkled with the grated mizithra and accompanied by tzatziki (#59336). The idea is to get dab of tzatziki and spear a piece of eggplant or zucchini on your fork.
Very good, and a great recipe to use up zucchini and eggplant from your garden, I seasoned my flour with The Best Creole Seasoning! as my family likes things spicy, thanks Ev, we enjoyed this!...Kitten:)
I did this with only the zucchini, although it would certainly be good with the eggplant too. Draining after frying is necessary, they were oilier than I thought they would be. They needed a bit of salt for our taste after cooking, and were really good with tzatziki. I kept thinking they would be good layered into a sandwich, also with tzatziki and a grilled chicken breast. The eggplant would no doubt be good that way too. Took longer to cook than I thought it would, but they go fast near the end, so you really have to watch them. Cheap appetizer everyone will like.