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This is a simple and classic Southern Italian side dish that transforms zucchini into a flavorful delight. By deep-frying slices in olive oil and then marinating them with garlic, mint, and vinegar, this recipe brings out a rich, creamy, and nutty character from what is often a bland vegetable. It's a perfect dish to make ahead, as it's delicious served hot, warm, or at room temperature.
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Slice zucchinis into 1/3 to 1/2-inch thick rounds. → Fry the zucchini slices in extra-virgin olive oil in batches until golden brown on both sides. → Drain the fried zucchini on paper towels and season with salt and pepper while still hot. → In a bowl, toss the warm zucchini with minced garlic, torn mint leaves, a splash of vinegar, and a drizzle of finishing olive oil. → Serve hot, warm, or at room temperature.
Slice zucchinis into 1/3 to 1/2-inch thick rounds. → Fry the zucchini slices in extra-virgin olive oil in batches until golden brown on both sides. → Drain the fried zucchini on paper towels and season with salt and pepper while still hot. → In a bowl, toss the warm zucchini with minced garlic, torn mint leaves, a splash of vinegar, and a drizzle of finishing olive oil. → Serve hot, warm, or at room temperature.
This is a simple and classic Southern Italian side dish that transforms zucchini into a flavorful delight. By deep-frying slices in olive oil and then marinating them with garlic, mint, and vinegar, this recipe brings out a rich, creamy, and nutty character from what is often a bland vegetable. It's a perfect dish to make ahead, as it's delicious served hot, warm, or at room temperature.
Pour a generous amount of extra-virgin olive oil into a pan and begin to heat it over medium-high heat for frying.
While the oil is heating, wash and trim the ends off the zucchinis. Slice them into rounds about 1/3 to 1/2 inch thick.
Once the oil is hot and shimmering, carefully add the zucchini slices in a single layer. Fry in batches to avoid overcrowding the pan.
Fry until the first side is a deep golden brown, then flip the slices using a spatula to cook the other side.
When both sides are nicely browned and blistered, remove the zucchini from the pan and transfer to a plate lined with paper towels to drain the excess oil.
Frying in extra-virgin olive oil is key to the flavor of this dish. Use a decent quality one for frying and a higher quality one for finishing.
The process of frying removes moisture from the zucchini and replaces it with flavorful oil, changing its texture from mushy to rich and creamy.
This dish can be made ahead of time and served at room temperature, allowing the flavors to meld and develop.
Using a paper towel to drain the fried zucchini is more effective at wicking away excess oil than a wire rack.
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