Neapolitan Fried Zucchini Marinated with Vinegar, Garlic and Mint

What you need

• 800 g (1 3/4 lb) zucchini, firm, small to medium
• 1 tsp salt, for drawing out water, plus a pinch more to taste
• 250 ml (1 cup) olive oil, for shallow frying
• 2 cloves garlic, thinly sliced
• 1 handful fresh mint leaves, about 15 leaves, torn
• 3 tbsp white wine vinegar

Method

Restated from the original video

1. 1

   Trim the zucchini and cut them into rounds 6 mm (1/4 in) thick.

2. 2

   Toss the rounds with 1 tsp salt in a colander and leave them for 15 min. Press them dry between clean kitchen towels.

3. 3

   Pour olive oil into a wide frying pan to a depth of about 1 cm (1/2 in). Heat it to 175 °C (350 °F), or until a zucchini round sizzles the moment it goes in.

4. 4

   Fry the zucchini in batches, in a single layer, for 2-3 min per side, until deep golden. Do not crowd the pan.

5. 5

   Lift the rounds out with a slotted spoon and drain them on paper towels.

6. 6

   Layer the warm zucchini in a bowl, scattering garlic, mint and a small splash of vinegar over each layer. Add a pinch of salt only if needed, as the zucchini are already seasoned.

7. 7

   Pour any remaining vinegar over the top and press gently so the layers soak. Cover.

8. 8

   Leave at room temperature for at least 1 hour, ideally 3-4, turning the zucchini gently once or twice.

9. 9

   Serve cool but not cold, beside grilled fish or meat. Leftovers keep in the fridge for up to 3 days, covered. Bring them to room temperature before serving.

Imported from cookingwithmammac.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.