Zucchini a Scapece
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 500g |
| Extra virgin olive oil | 70g |
| White wine vinegar | 40g |
| Garlic | 2 cloves |
| Mint | To taste |
| Fine salt | 20g |
| Black pepper | To taste |
| Seed oil (for frying) | As needed |
Instructions
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Prepare the Zucchini:
Start by preparing the zucchini for frying. First, trim the ends and wash them thoroughly. Cut the zucchini into thin rounds, approximately 3 mm thick. Place the sliced zucchini into a colander and sprinkle with 20 grams of fine salt. Toss the zucchini to ensure the salt is evenly distributed, then cover the colander with a clean kitchen towel. Let them rest for 30 minutes. This will help to draw out excess moisture from the zucchini, making them crispier when fried.
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Rinse and Dry:
After 30 minutes, rinse the salted zucchini under cold running water to remove the excess salt. Place the zucchini on a clean kitchen towel or paper towels and pat them dry thoroughly to remove any remaining moisture. This step is crucial for achieving the perfect texture when frying. -
Prepare the Marinade:
While the zucchini is drying, prepare the marinade. In a mixing bowl, pour the extra virgin olive oil and add the white wine vinegar. Stir to combine, then season with a pinch of salt and freshly ground black pepper to taste. Add the freshly chopped mint leaves, which will give the dish its characteristic freshness. Finally, peel and finely chop the garlic cloves, then add them to the mixture. Stir well to create a harmonious marinade. -
Fry the Zucchini:
Heat the seed oil in a large pan or deep fryer over medium heat. Fry the zucchini slices in batches to avoid overcrowding the pan. Fry each batch for about 5 minutes, or until the zucchini is golden brown and crispy on the edges. Be sure to turn them occasionally to ensure even frying. Once the zucchini is fried, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb excess oil. -
Assemble the Dish:
Now it’s time to layer the fried zucchini. Prepare a shallow, wide dish or baking pan to arrange the zucchini. Start by spreading a thin layer of the prepared marinade at the bottom of the dish. Then, layer the hot, freshly fried zucchini on top of the marinade. Repeat the process, alternating layers of zucchini and marinade until all of the zucchini is used up. -
Marinate and Serve:
Let the zucchini marinate for at least 1 hour before serving, allowing the flavors to meld together. For best results, cover the dish and refrigerate it for a few hours, or even overnight. The zucchini a scapece can be served at room temperature or chilled. This dish is perfect as a refreshing appetizer or side dish, with the combination of crispy fried zucchini and the tangy marinade offering a delightful contrast of flavors.
Tips for Success:
- The key to achieving crispy zucchini is to make sure they are dry before frying. Excess moisture will result in soggy zucchini.
- You can adjust the amount of garlic, mint, and pepper in the marinade to suit your personal taste. If you prefer a more intense garlic flavor, feel free to add an extra clove.
- This dish is a great make-ahead option, as the marinated zucchini will taste even better the next day once the flavors have had time to develop.
Enjoy your Zucchini a Scapece as a delicious, Mediterranean-inspired appetizer or a flavorful side dish!
