Crispy, batter-fried zucchini—Kolokythakia tiganita, pronounced koh-loh-kee-THAHK-yah tee-ghah-nee-TAH—is a Greek favourite is often served in bars as part of a meze (appetizer) treat.
1 large zucchini, ends trimmed and sliced horizontally in 1/4-inch pieces
1/2 tablespoon salt (for zucchini prep)
8 ounces bottled club soda
3/4 cup all-purpose flour
1/2 teaspoon sea salt
1/2-inch extra virgin olive oil in high rimmed skillet
Place zucchini in bowl with salt. Let sit for 20 minutes to an hour. Pour off liquid and pat dry. Set aside. In medium to large bowl place soda water. Slowly whisk in flour and salt. Set aside. Bring the oil to high heat (375 degrees). Coat zucchini pieces with batter. Using tongs, place pieces in the oil, well spaced. Fry for 5 minutes or until golden and crispy on both sides. Flip over halfway through. The batter will puff up and the zucchini centre should be soft when they're done. Drain the zucchini on paper towel, just long enough to remove the excess oil. Repeat with remaining zucchini slices. Serve hot.