Across the street from the main gate of Hellenikon Air Base there was, and may still be for all I know, a little restaurant. A taverna called The Onion. It was the first place in Greece outside a military dining facility at which I ate. Twenty-three years ago. There was prepared the best zucchini I have ever eaten. Zucchini slices fried just until crisp. I don't know why I wanted to try to recreate them after this many years. Maybe just so I could have something with which to begin this blog.
I started by slicing a zucchini, about 1 1/2" in diameter, into slices about 1/8" thick. I poured olive oil, about 1/4' deep into a frying pan and turned the heat to high. When the oil was hot, I took the zucchini slices and dredged them in semolina flour and placed them in the hot oil. Don't crowd them in the pan. I counted out 10 per batch. After a little while I could see the sides darken and turned the slices, one at a time, and let them cook on the other side for a couple minutes. Remove them from the oil and place on a paper towel to drain excess oil. If desired, sprinkle with a dash of salt.
They came out pretty good. Not great. Just pretty good. I ate them just as they cooled and didn't try any condiments. Thickened yogurt with garlic would be pretty good. Maybe ketchup if that is your thing.
Were I to try this again, I might use semolina, instead of semolina flour, for a better texture. Maybe run through an egg wash before that. Maybe not.
Suggestions?
Bon appétit!
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