What are some unusual vegetables that taste great when fried?

A very common appetizer in Greece is fried courgette (zucchini).

This is not just a dish that tastes better than you might expect. It's a heavenly dish that equates to proper fries/chips.

It's very common, you'll be hard pressed to find a tavern that doesn't serve this dish, especially in the summer when the courgettes are harvested (you can also find them out of season, they tend to be better in the summer). 
They are usually served with tzatziki or some other light sauce.

For some mysterious reason, most people think that cooking at home is difficult, but I have discovered in my adult life that there are easy methods that produce a very pleasant result with a minimum of time and effort, and without the need for deep deep fryer (although it makes it much easier).

I'll describe the way I do it, feel free to suggest changes to my process. Don't forget that this is not the only way, and probably not the "best" way, but it is a hassle-free, quick and easy process.

First of all you will need to thinly slice the courgettes, you want them as thin as you can slice them. Some people even use peelers, I don't, I just take my time cutting them with a knife as thin as I can.

Then, place them in a bowl with a lot of salt. Ideally, you should place them in a water cooler, they will drain the water that you ideally want to drip off. Leave them in that state for 20 to 30 minutes. You can use this time to make tzatziki.

Pour off the water they released, then you'll want to soak up any excess moisture left on them with a paper towel. How thorough you are in this process will directly affect your outcome.

Prepare in a bowl a mixture of all-purpose flour, salt and garlic powder (you can omit the garlic if you don't like it). 
Prepare a container with normal water.

Prepare a pan with oil to fry (I usually do it with sunflower oil , some people use olive oil, this is a touchy discussion among Greeks and this is not the place to develop it, I think sunflower oil will always have a better result). ) over medium-high heat. You can use just enough oil to fry them, or just a thin layer to barely cover them, so you're wasting less.

Pour each piece into the flour mixture, then a quick pour into the water and then directly into the hot oil. Watch out for splashes. When they develop a golden crust, similar to the one shown above, remove it with a paper towel so the oil drips off.

Enjoy with your favorite sauce.