Fried Zucchini Chips with Tzatziki

Golden, crispy zucchini chips paired with a cool, creamy tzatziki sauce—this duo is everything your snack cravings have been waiting for. Each bite gives you a satisfying crunch followed by a refreshing tang, making it the kind of dish that’s impossible to stop eating. Whether you’re dipping in for a game day appetizer or serving these up as a light summer starter, these zucchini chips bring bold flavor with minimal fuss.

Behind the Recipe

Some of my fondest summer memories are wrapped in the aroma of zucchini sizzling in olive oil. Growing up, we had more zucchini than we knew what to do with, so frying them became our go-to. But it wasn’t until I paired them with homemade tzatziki that I knew I had stumbled upon something truly special. The warmth of crispy zucchini alongside that chilled, garlicky yogurt dip? It’s like a love story written in flavors.

Recipe Origin or Trivia

Fried zucchini, or kolokythakia tiganita, is a beloved appetizer in Greek cuisine, often served as part of a meze platter. Traditionally sliced thin and lightly battered, it’s enjoyed in tavernas by the sea, accompanied by a dollop of tzatziki and a cold beverage. Tzatziki itself has roots tracing back to the Ottoman Empire, with variations found in Turkish, Balkan, and Middle Eastern cuisines. This combo has been charming taste buds for centuries—and once you try it, you’ll understand why.

Why You’ll Love Fried Zucchini Chips with Tzatziki

This recipe isn’t just tasty—it’s a kitchen win on so many levels. Here’s what makes it shine:

Versatile: Enjoy it as a starter, side dish, or even a snack—these chips fit anywhere on your table.
Budget-Friendly: With just a few pantry staples and fresh zucchini, you’re making magic on a dime.
Quick and Easy: No long prep or complex steps—just slice, dip, fry, and dip again.
Customizable: Play with herbs or spices in the batter or tweak the tzatziki with dill or mint.
Crowd-Pleasing: It’s crispy, creamy, and universally loved. Great for both picky eaters and foodies.
Make-Ahead Friendly: Prepare the tzatziki in advance to let flavors meld and save time.
Great for Leftovers: Reheat the chips in an oven for round two—still delicious!

Chef’s Pro Tips for Perfect Results

When it comes to frying zucchini chips, there’s a sweet spot between soggy and sublime. Here’s how to nail it every time:

• Salt and Rest: Lightly salt your zucchini slices and let them rest for 15 minutes to draw out moisture. This prevents sogginess.
• Thin and Even Slices: Use a mandoline for consistent chip-thin rounds that fry up crisp.
• Hot Oil is Key: Maintain oil temperature around 350°F to ensure crispy chips that don’t absorb too much oil.
• Double Dredge for Crunch: Dip in flour, then egg, then flour again for that irresistible golden crust.
• Drain and Cool Properly: Lay fried chips on a wire rack instead of paper towels to keep them crisp.

Kitchen Tools You’ll Need

Let’s make sure your kitchen is ready to go. Here are the essentials for this crispy, creamy experience:

Mandoline or Sharp Knife: For thin, uniform zucchini slices.
Mixing Bowls: You’ll need a few for dredging and making tzatziki.
Paper Towels or Wire Rack: For draining excess moisture and oil.
Heavy-Bottomed Skillet or Frying Pan: For even, controlled frying.
Tongs or Slotted Spoon: For safe and easy flipping and removing chips.
Box Grater: For shredding cucumber and garlic into tzatziki.

Ingredients in Fried Zucchini Chips with Tzatziki

The ingredients in this dish work together like an orchestra, delivering a chorus of crunch, creaminess, and freshness.

Zucchini: 2 medium, thinly sliced into rounds. Provides a tender interior with a crisp exterior.
All-Purpose Flour: 1 cup. Helps create a crispy, golden coating on the zucchini.
Eggs: 2 large, beaten. Acts as a binder between the zucchini and flour.
Salt: 1 teaspoon. Enhances natural zucchini flavor and draws out moisture.
Black Pepper: 1/2 teaspoon. Adds a mild kick to balance the fried coating.
Vegetable Oil: For frying. A neutral oil that crisps without overpowering.
Greek Yogurt: 1 cup, plain. Base for the tzatziki—creamy and tangy.
Cucumber: 1/2 cup, grated and drained. Brings refreshing crunch to the tzatziki.
Garlic: 2 cloves, finely minced. Adds bold, aromatic flavor.
Lemon Juice: 1 tablespoon. Brings brightness to the dip.
Olive Oil: 1 tablespoon. Gives the tzatziki a smooth finish.
Fresh Dill: 1 tablespoon, chopped. Classic herb that rounds out the tzatziki.

Ingredient Substitutions

Sometimes what you need isn’t on hand—no worries, here are some quick swaps:

Greek Yogurt: Sour cream or dairy-free yogurt.
Dill: Fresh mint or parsley for a twist.
Flour: Use panko breadcrumbs for extra crunch.
Lemon Juice: White vinegar in a pinch.
Garlic: Garlic powder, but go easy—it’s potent.

Ingredient Spotlight

Zucchini: This summer squash is a hydration hero with over 90% water content, which makes its crispy transformation even more satisfying.

Greek Yogurt: Thick, tangy, and packed with protein, it’s the perfect canvas for garlic, cucumber, and herbs to shine in tzatziki.

Instructions for Making Fried Zucchini Chips with Tzatziki

This process is quick, satisfying, and totally worth it. Here are the steps you’ll follow:

1. Preheat Your Equipment:
   Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
2. Combine Ingredients:
   In one bowl, beat eggs. In another, mix flour with salt and pepper.
3. Prepare Your Cooking Vessel:
   Set a wire rack over a baking sheet or line a plate with paper towels to drain chips.
4. Assemble the Dish:
   Dip each zucchini slice in flour, then egg, then back in flour. Shake off excess.
5. Cook to Perfection:
   Fry in batches for 2–3 minutes per side until golden and crisp. Don’t overcrowd the pan.
6. Finishing Touches:
   Transfer to your prepared rack or plate. Let cool slightly.
7. Serve and Enjoy:
   Pair hot zucchini chips with chilled tzatziki. Perfect harmony!

Texture & Flavor Secrets

The secret lies in contrast. The zucchini’s crisp shell gives way to a soft, almost creamy interior. Then you dip it into the cool, garlicky tzatziki, where tangy yogurt meets crisp cucumber and a hint of lemon. It’s a flavor dance—crunchy, creamy, fresh, and bold.

Cooking Tips & Tricks

A few small tweaks make a world of difference:

• Use chilled yogurt and cucumber for the best tzatziki texture.
• Let the tzatziki sit for at least 30 minutes for flavors to meld.
• Keep fried chips warm in a low oven if serving a large batch.

What to Avoid

Here are the common traps and how to sidestep them:

• Skipping the salting step: Leads to soggy chips.
• Overcrowding the pan: Drops oil temperature and makes chips greasy.
• Not draining tzatziki ingredients: Leads to watery dip.

Nutrition Facts

Servings: 4
Calories per serving: 230

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

Tzatziki can be made up to 3 days in advance—just store it in the fridge in an airtight container. Fried zucchini chips are best fresh, but you can reheat leftovers in an oven or air fryer to crisp them back up. Store chips in the fridge for up to 2 days, ideally on a paper towel-lined container to absorb moisture. Freezing isn’t recommended.

How to Serve Fried Zucchini Chips with Tzatziki

Serve them stacked on a rustic plate with a bowl of tzatziki at the center for dipping. Garnish with a sprinkle of fresh dill or lemon zest. Perfect with pita bread, olives, or part of a larger mezze platter. Want more? Serve them alongside grilled meats or falafel for a complete Mediterranean spread.

Creative Leftover Transformations

Leftovers don’t have to be boring. Try this:

• Zucchini Nachos: Layer chips with feta, olives, and cherry tomatoes.
• Wrap Fillers: Add them to a flatbread wrap with greens and hummus.
• Crispy Croutons: Chop and re-crisp for topping salads or soups.

Additional Tips

To enhance freshness and flavor:

• Always use fresh dill and not dried.
• Grate cucumber with skin on for extra color and texture.
• Sprinkle a little sea salt right after frying for a flavor boost.

Make It a Showstopper

Presentation makes a difference. Serve on a white or slate platter to highlight the golden chips. A swirl of tzatziki with an herb garnish in a small bowl looks elegant. Add lemon wedges on the side for brightness. Trust me, it’ll look as good as it tastes.

Variations to Try

Here are some fun ways to remix this recipe:

• Spicy Zucchini Chips: Add cayenne to the flour for a kick.
• Panko-Crusted Version: Swap flour for panko for extra crunch.
• Air-Fried Chips: Use an air fryer for a lighter take.
• Herbed Tzatziki: Mix in mint or basil for a fresh twist.
• Vegan Option: Use plant-based yogurt and a flax egg.

FAQ’s

Q1: Can I bake the zucchini chips instead of frying?

Yes, bake at 425°F for 20 minutes, flipping halfway for crispness.

Q2: What kind of oil is best for frying?

Use a neutral oil like canola or vegetable oil for best results.

Q3: How do I make tzatziki less garlicky?

Use one clove instead of two or roast the garlic for a milder flavor.

Q4: Can I make these gluten-free?

Yes, substitute flour with a gluten-free blend or cornmeal.

Q5: How do I keep the chips crispy?

Drain on a wire rack, not paper towels, and serve immediately.

Q6: Is it okay to use non-fat yogurt?

You can, but full-fat Greek yogurt gives a richer texture and flavor.

Q7: Can I freeze the zucchini chips?

Not recommended—they lose crispness when thawed.

Q8: What else can I serve with tzatziki?

Great with grilled meats, roasted veggies, or as a sandwich spread.

Q9: How long does tzatziki last in the fridge?

Up to 3 days in an airtight container.

Q10: What’s the best cucumber to use?

English cucumbers work best as they’re less watery and seedless.

Conclusion

There’s something magical about this recipe—it takes humble zucchini and transforms it into a crispy, crave-worthy bite, especially when dipped in that cooling, herby tzatziki. Whether you’re serving it at a party or enjoying it solo with a good book, it’s one of those dishes that feels indulgent but is surprisingly simple. Go on, grab a zucchini and get frying—this one’s a total game-changer.

Print