Ingredients
The following ingredients have 4 Servings
- 2 garlic cloves, thinly sliced
- ¼ cup fresh mint or basil leaves, finely chopped, plus more for garnish
- 2/3 cup white wine vinegar
- Neutral oil, for frying
- 6 or 7 zucchini, cut into ¼-inch-thick rounds (6½ cups sliced)
- 1 teaspoon sea salt
- Extra-virgin olive oil, for dressing
Instruction
- Combine the garlic, mint, and vinegar in a medium bowl and set aside.
- Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350°F. Fry the zucchini in small batches until golden brown or darker, if you wish, and transfer to the rack to drain. Season with the salt.
- Add the zucchini to the vinegar marinade and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.
- Serve garnished with additional fresh mint and drizzled with olive oil, on its own as a side dish or as a sandwich filling: Slice open bread such as Passi’s Ciabattina, fill with concia, and drizzle with some leftover marinade.
- Note: If the zucchini are very bitter, salt them in advance. Place the zucchini slices in a colander set over a bowl or over the sink and sprinkle with salt. Allow the slices to sit for an hour or two; some liquid will drain out. Rinse and pat dry before frying.
