Fried Zucchini Salad
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt3 tbsps
Balsamic Vinegar2 tbsps
White Wine Vinegar3 tsp
Sugar3 tbsps
Virgin Olive Oil (extra)3 small
Garlic Cloves (smashed)3 tsps
Oregano1 tsps
Red Pepper Flake (dried)4 cups
Olive OilDirections:
1
Cut zucchini into 1/4-inch thick rounds
2
In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes
3
Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes
4
Season to taste with salt and pepper
5
Let stand at least 30 minutes
6
Rinse zucchini in running water, drain on paper towels and carefully pat dry
7
Divide into 12 piles
8
Heat oil in a wok to 375 degrees
9
When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown
10
Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil
11
Repeat until all zucchini is cooked
12
Remove garlic cloves from dressing
13
In a bowl gently toss zucchini with dressing
14
Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours
15
Bring to room temperature before serving