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| Fried and Marinated Zucchini |
Serves 4-6
Zucchini alla scapece (a dish that's fried, then marinated)
is a famous Neapolitan side dish. I've take the liberty to mellow out the
vinegar kick by using equal parts of white balsamic and vinegar
Fried and Marinated Zucchini ingredients: Olive oil, to
shallow-fry. 2 garlic cloves (skin on) 6 zucchinis, cut into 5mm-thick rounds.
1/4 cup (60ml) white balsamic vinegar. 1/4 cup (60ml) vinegar. 1/3 cup mint
leaves
Fried and Marinated Zucchini recipe: Heat 3cm oil in a pan
over medium heat. Fry garlic for 30 seconds, then remove with a slotted spoon
and drain on paper towel. in 2-3 batches, fry zucchini for 3 minutes or until
cooked and lightly golden. Drain on paper towel. Combine balsamic and the vinegar
in a small jug. Place zucchini, garlic and half the mint in a bowl, then pour
over the vinegar mixture and toss to combine. Stand for 2-3 hours to marinate.
Drain zucchini mixture, then place in a serving dish and top with remaining
mint
