Why This Recipe Works

For this recipe we drew inspiration from a popular side served at some of our favorite Greek American cafés and fast-casual restaurants in Boston. To get the chips just right, we found that salting the zucchini ahead of time pulled out a lot of water and seasoned the zucchini slices, which helped them stay crisp but also ensured they were seasoned throughout. Frying in batches was important to set the batter and prevent the zucchini chips from sticking together.

Before You Begin

Use a box grater to shred the cucumber (there's no need to remove the skin or seeds first) for the tzatziki. We prefer to cut the zucchini with a mandoline for even slices, but you can also use a chef's knife. Use a Dutch oven that holds 6 quarts or more for this recipe.

Instructions

for the tzatziki

Stir all ingredients together in bowl. Cover and refrigerate until ready to serve. (Tzatziki can be refrigerated for up to 4 days; stir to recombine and season with salt and pepper to taste before serving.)

for the zucchini chips

Toss zucchini with salt in large bowl to combine. Transfer to colander and set colander over now-empty bowl. Let sit for 30 minutes.

Spread zucchini over clean dish towel. Cover with second clean dish towel and press to remove as much moisture as possible. Sprinkle with pepper.

Add oil to Dutch oven and heat over medium-high heat to 375 degrees. Line large platter with triple layer of paper towels. Set wire rack in rimmed baking sheet. Whisk water, flour, cornstarch, and baking powder in large bowl until smooth.

Add one-third of zucchini to batter. Using rubber spatula, stir to evenly coat. Using both your hands and working quickly, transfer batch of coated zucchini to hot oil 2 pieces at a time. Fry until deep golden brown, stirring occasionally with spider skimmer or slotted spoon, 6 to 8 minutes. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Transfer zucchini to prepared platter and let drain for about 1 minute. Transfer drained zucchini to wire rack. Return oil to 375 degrees and repeat with remaining zucchini in 2 batches. Serve warm or at room temperature, with tzatziki.