Fried Zucchini With Garlic And Mint ( Zucchini Alla Scapece ) Recipe
Servings: 6
Ingredients
- 1 1/2 kg zucchini trimmed sea salt and freshly grnd black pepper sunflower oil for deep frying
- 2 Tbsp. red wine vinegar
- 2 lrg clv garlic peeled and finely cut into fine slivers fresh red chilli seeded and cut into fine slivers
- 2 Tbsp. roughly minced fresh mint
- 4 Tbsp. extra virgin extra virgin olive oil
Directions
- Thinly slice the zucchini into discs: the thinner they are the crisper they will be when fried. Place in a large bowl of iced water for at least 30 min.
- Drain in a colander and dry well.
- Heat the oil 180C/350F.
- Fry the zucchini in batches till light brown and crisp then remove immediately and place on kitchen paper to drain.
- Avoid putting too many in the oil at one time as this will cause the temperature of the oil to drop.
- Place the zucchini on a large flat plate and shake over the vinegar then scatter over the garlic and chilli and finally the mint.
- Carefully made wine vinegar is really important in this recipe.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 83 | 69% |
| Total Fat 9.44g | 12% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 631mg | 18% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.12g | 3% |
| Protein 2.96g | 5% |
