Fried zucchini salad
Fried zucchini salad recipe in the zucchini category
Recipe ingredients:
- 6 zucchini, 4 inch long, 2 to 2 1/2 pounds
- 2 tablespoons salt
- 3 tablespoons balsamic vinegar
- 2 tablespoons white wine vinegar
- 3/4 teaspoon sugar
- 3 tablespoons extra-virgin olive oil
- 3 small garlic cloves, smashed
- 3/4 teaspoon oregano
- 1/2 teaspoon dried red pepper flakes
- Salt to taste
- Freshly-ground black pepper, to taste
- 4 cups olive oil
Recipe method:
- Cut zucchini into 1/4 inch thick rounds.
- In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes.
- Meanwhile, prepare dressing. In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes.
- Season to taste with salt and pepper. Let stand at least 30 minutes.
- Rinse zucchini in running water, drain on paper towels and carefully pat dry.
- Divide into 12 piles. Heat oil in a wok to 375 degrees F.
- When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown.
- Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil.
- Repeat until all zucchini is cooked. Remove garlic cloves from dressing.
- In a bowl gently toss zucchini with dressing.
- Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours.
- Bring to room temperature before serving.
Tags: fried, salad, recipe, zucchini, recipes, cooking