Dip a zucchini slice into the batter, shake to remove excess batter, and add to the hot frying oil. Step 2: Stir grated (and blotted!) Fry until golden all around. Cook no more than 5-6 slices on each batch. So here’s how you make it: Step 1: Make a very simple batter out of 6 eggs, a cup of flour and a bit of olive oil. zucchini, pan-fried onions and bacon, grated cheese and plenty of salt and pepper through the batter. Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer. Slices placed in an airtight container in the fridge will keep for about 5 days. Bake for about 30 minutes. Give it a few seconds to form a crust before adding the next slice (so they won't stick together). Quickly dip each zucchini slice/stick into the water and shake off the excess then, carefully drop into the oil. Using a slotted spoon or a frying spider, lift the zucchini out and allow the excess oil to drain back into the pan. Serve right away accompanied by some Greek yogurt or tzatziki to get the “Greek Taverna” effect. In order to not get overcrowded in the pan, and the temperature to remain high. Storing Zucchini Slice in the fridge and freezer. Step 3: Pour the batter into a deep-sided baking tray, baking dish or roasting pan.Spread it out evenly. How to reheat zucchini slice? Do not crowd the pan or the oil’s temperature will drop and the chips will become soggy. Slices placed in an airtight container, or zip-locked bags in the freezer will keep for up to 3 months. To defrost, simply place in the fridge overnight and allow to defrost completely. https://www.tasteofhome.com/recipes/greek-zucchini-feta-bake

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