MANY GREEK AMERICAN restaurants and cafés serve up light, crispy, delicious rounds of fried zucchini. Different from breaded zucchini, these thin slices are lightly battered and fried to achieve their ethereal texture—the chips almost dissolve on the palate after the initial crunch.
The first step in making them is to address the abundant natural moisture in the zucchini. When cooked, zucchini