Fried Zucchini: Zucchini Fritte
Serves 6
Recipe By: Mario Batali
Published in: Molto Mario
2 pounds zucchini
1 1/2 cup extra-virgin olive oil
1 garlic clove -- left whole
1 teaspoons granulated sugar
4 to 5 mint leaves -- roughly chopped
3 tablespoons raisins
8 tablespoons vinegar
Wash the zucchini and slice into 1/2 to 3/4-inch rounds. Coat the
bottom of a 8 to 10-inch frying pan with 3/4-inch extra-virgin olive
oil. Heat oil to 360 to 365 degrees F. Add the garlic and, stirring
constantly, cook over high heat until hot but not smoking. Remove the
garlic as soon as it begins to darken in color.
Working in batches, add the zucchini rounds to the frying pan and
cook until golden brown, about 3 to 5 minutes on each side. Remove to
dry on a serving platter lined with paper towels. Repeat the process
until all the zucchini are fried.
Place all the zucchini back in the frying pan over medium heat.
Sprinkle with the sugar, mint, and raisins. Mix together until well
combined. Carefully add the vinegar. Cover and turn off the heat.
Allow to sit 5 minutes before serving.
Prep Time: 5 minutes
Inactive Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 6 servings
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