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Recipe: Batter-Fried Zucchini

Loosely based on an ouzo batter my mother used for bacala fritters, this batter works well with any vegetable (string beans, fresh favas, peppers, cauliflower florets and even sage leaves) as well as with fish, shrimp, or mussels.

Makes 6 meze servings

    • 1 cup cornstarch
    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • 1 cup ouzo (see note)
    • ½ cup club soda or more, as needed
    • 2 pounds zucchini or squash, sliced to about 1/8 inch disks
    • Salt to taste (preferably Fleur de Sel)

In a bowl combine the cornstarch, flour, and baking powder. Add ouzo and club soda, whisking to incorporate. It should be just runny. If too thick, add a little more club soda.

Dip a few slices of zucchini in the batter. Remove with tongs and fry in heated oil, turning them as they become a deep golden color, about 1 minute total.

Transfer to a plate lined with two layers of paper towels and sprinkle with salt.

Serve with tzatziki, if you like.

NOTE: Ouzo, Pernod, and Raki are anise-flavored, strong alcoholic drinks. If not available, substitute vodka or grappa, adding a pinch of ground star or green anise to the batter.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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