Friday, 27 February 2009

Zucchini marinati (Fried and marinated courgette slices)

This tasty vegetable side dish can be pretty addictive! You can prepare this ahead of time, as it needs to be rested at least half an hour or better few hours to let the flavour settled in. Surprisingly, unlike the usual fried food, I find it even tastier the day after as the flavour gets blended better!

600-700g (1-1/2lb, circa) zucchini (courgette), smallish ones are better, not huge.
frying oil (something light, sunflower, corn etc.)
2 cloves of garlic, minced or chopped.
2 tbsp of balsamic vinegar
generous handful of flat leaved parsley, chopped
good quality extra virgine olive oil

Using mandolin or similar tool, slice up the courgette/zucchini in thin, small circles.
Heat up the oil and fry the slices, to make something of zucchini crisps. (not too many at a time, so you can cook them evenly. Take care not to burn them to death!)
Dry the slices well on a few layers of paper towel.
Quickly sautè the chopped garlic separately in a small skillet, again taking care not to burn them. (Take it off from the heat as soon as the garlic start to take on some golden colour. They will continue to cook in a hot oil!)
Place them in a large bowl, toss with the garlic, balsamic vinegar, parsley, evoo (as much/little as preferred) and salt (see the amount for evoo).

*ideally you could fry the courgette in olive oil, but since it costs a lot (especially overseas!), use a regular light tasting veg. oil to deep fry, and after drying them off drizzle over a little of the good olive oil for a flavour!

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