Marinated Zucchini with Mint (Zucchini alla Scapece)
Fried zucchini tossed with white wine vinegar, fresh mint and olive oil
Servings: 2
Ingredients
- 4 medium zucchini or 6 small zucchini
- 1 cup olive oil for frying (this doesn't need to be a high-quality extra-virgin olive oil)
- 2 tablespoons extra-virgin olive oil for finishing (use a good-quality one here)
- 1 tbsp white wine vinegar red wine vinegar works too
- 1 small handful fresh mint chopped or roughly torn
- salt
- freshly ground black pepper
Instructions
- Slice the zucchini super thin, about 1–2 mm thick. I like a mandolin for this, but good knife skills work just as well!
- Get your olive oil in a small saucepan over medium-high heat until it reaches 325–350°F. You want about 2" of oil in your pan. Use a thermometer if you have one. If the oil isn’t that hot, the zucchini will just take a little longer to fry.
- In small batches, fry the zucchini until it just starts to turn golden brown. Gently stir the zucchini in the oil so it cooks evenly.
- Remove the zucchini from the oil and drain on a paper towel. Repeat with the remaining sliced zucchini.
- Toss the zucchini with the white wine vinegar, extra-virgin olive oil, mint, salt, and pepper.
Video
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