Marinated Fried Zucchini is a typical Jewish-Roman side dish that is punchy with the bold flavors of vinegar, garlic, and fresh herbs.
- 3 medium zucchini, washed and dried
- 2 cups vegetable oil
- 3 large cloves garlic, finely sliced
- 6 large basil leaves (or mint leaves), torn into small pieces
- 4–6 Tablespoons red wine vinegar
- ¼ teaspoon salt
To prepare the zucchini
- Trim the ends off the zucchini and discard. Use the mandoline to slice the zucchini into thin rounds.
- Place the zucchini rounds on clean dish towels in one layer and leave them out to dry for 2-3 hours (or overnight)
- Once the zucchini rounds are finished drying, place them into a bowl or shallow dish and set aside.
- Line a baking sheet with 2-3 layers of paper towels.
- Heat a cast iron skillet or a medium heavy-bottomed pot (not non-stick) over medium heat and pour in the vegetable oil. Wait a few minutes for the oil to heat. Note: If you are using an oil + candy thermometer, the oil should reach 350ºF/180°C.
- Working in batches, fry the zucchine rounds, flipping them once, until they are deep golden. Use a spider or slotted spoon to remove the fried rounds to the paper towel-lined baking sheet. Fry the remaining zucchini rounds in this same manner.
To assemble the marinated zucchini
- Into a shallow casserole dish, place one layer of zucchini, slightly overlapping. Add a few slices of garlic and some of the basil. Repeat this layering process until all the zucchini, garlic and basil are finished.
- Place the vinegar and salt into a small saucepan and heat it over medium-low heat until the vinegar just begins to simmer.
- Turn off the heat and pour the hot vinegar evenly over the zucchini. Use a fork to press the zucchini rounds down lightly.
- Cool the zucchini to room temperature and then cover tightly with plastic wrap and refrigerate overnight.
- Remove the marinated zucchini from the refrigerator 30-45 minutes before serving.
- Special Equipment: Mandoline, Oil + Candy Thermometer (optional)
- Storage: Keep tightly covered in the refrigerator for up to 1 week.