Last night I made Kolokithakia or Little Courgettes (zuchini). I did a meze for dinner with a mostly Greek/Middle eastern theme and tried to cook these for the first time. I have to report they were every bit as good as those we've had many times in Greece over the years. I served everything at once in true Greek style and we all dug in to Baked trout, Briam (vegetable stew), Couscous with herbs, peppers and onion, Greek salad, pita bread, Tzatziki and last but not least the Kolokithakia. Dessert was a platter of Charentais melon, Cheddar strawberries, pineapple and kiwi fruit, and very lovely it looked too.
At the farmers market the previous day I had spotted some round thin-skinned cougettes more like the variety they seem to grow in Greece so snapped some up with just this recipe in mind. It's really easy to cook if just a little messy.
Kolokithakia
Courgettes sliced about 5mm thick
Flour well seasoned with salt and pepper
1 beaten egg
Olive oil for frying
Make sure the courgettes slices are dry.
Dip in beaten egg then in the flour.
Shake off excess flour and fry in olive oil for 2-3 mins turning half way through.
Fry in a single layer in small batches. The resulting slices should be light and crispy and golden brown.
Drain on kitchen paper and serve immediately with slices of lemon to squeeze over.
This is often serve as a starter or as part of a larger meal.
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