Fried Zucchini in Vinegar and Garlic
I made this recipe last July with zucchini from my garden. There was less than 10 minutes from picking the vegetables to the start of preparation. At an early stage the zucchini is sliced into 1/4 inch widths, sprinkled with salt and left to drain for 30 minutes.
Then coated with a dusting of flour and fried in very hot vegetable oil:
The final result, with garlic, vinegar and pepper added to the fried zucchini.
What I liked about this recipe:
This recipe is a great option to use more of the produce from my garden. Zucchini is a quite bland on its own, but the addition of garlic, vinegar and pepper gave it some zing.
What I didn’t like about this recipe:
No problems.
Would I make it again?
I will definitely use it again when my zucchini are ready.
Why not olive oil as per Sarah Jenkins:
The owner of Porsena says olive oil can be used for everything—even frying—and she often prefers Greek oils to Italian.
The problem with sweeping statements such as olive oil for everything is that they don’t take account of variations that may be deserve special attention. Olive oil always has a residual bitterness, more pronounced in some oils than in others. I like the sweetness (Doug calls it blandness) of zucchini, and in this particular instance I chose to protect it with a neutral tasting oil. I do use olive in many other zucchini recipes.
If you like Sara’s piece in the Atlantic you should turn to the thread on my home FB page. Incidentally, if you read Sara’s piece carefully, you will find that her preference for Greek oil is based on economy, not absolute taste.