eggplant & zucchini fried chips

Eggplant & zucchini fried chips.

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Eggplant & zucchini fried chips.


4 servings

Prep Time

25 minutes

Cooking Time

25 minutes



Fun facts: There are 25 calories in 100 grams (3.5 ounces) of Eggplant. It is composed of 92% water, 6% carbohydrates, 1% protein, and negligible fat. A zucchini has more potassium than a banana.

INGREDIENTS for Eggplant & zucchini fried chips.

  • 5 Eggplants.
  • 5 Zucchinis.
  • 2 Garlic cloves (Smashed).
  • Corn flakes crumbs (Coating ingredients).
  • Potato starch (Coating ingredients).
  • Salt.
  • Canola oil (For frying).
  • Lemon to serve with the dish.

Cut the eggplants into strips Eggplant & zucchini fried chips.
Cut the eggplants into strips

Directions for eggplant & zucchini fried chips.

  • We cut the top head of the eggplants. Once that is done, we wash the eggplants, and peel them.
  • Cut the eggplants into strips (Look above picture, Cut the eggplants into strips).
  • Add salt.
  • We follow the same procedure for the zucchinis, except we don’t peel them. (If the zucchinis are long, cut them in half).
  • Add salt.
  • Add 1 smashed garlic clove to the zucchinis and mix well.
  • Back to the eggplants now, wash the eggplants under running water and place them on top of a towel to dry.
  • Once you dried them, put the eggplants and the smashed garlic clove into a bowl and mix them well.
  • Have 3 bowls out, one for the corn flakes crumbs, one for the potato starch and one for the water.
  • We now grab our first eggplant, dip it in the potato starch, then we dip it in the water and finally to the corn flakes crumbs.
  • We do this procedure until we coat all our eggplants and zucchinis.
  • Add olive oil in the fry pan. Once the oil is hot, start adding the eggplants and zucchinis to start frying.
  • Fry them for 5 minutes or until they develop a golden colour. Take them out and place them on plate that has napkins on (this is to absorb the excess oil).
  • Serve the eggplant & zucchini fried chips on a plate.
  • Add lemons.

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