Crispy Fried Zucchini with Mint Garlic Vinaigrette

Ingredients

• 6 pieces Zucchini (medium, sliced paper‑thin)
• 1 cup Olive Oil (extra‑virgin, for frying)
• 2 tablespoons White Wine Vinegar (for vinaigrette)
• 1/4 cup Fresh Mint Leaves (chopped, about 15 leaves)
• 1 clove Elephant Garlic (minced; regular garlic can be used (2 cloves))
• to taste Salt (sea salt for finishing)

Instructions

1. Slice the zucchini

   Using a mandolin on its smallest setting, run each zucchini lengthwise over the blade, holding the stem end to guide the slice. If using a knife, cut the zucchini into uniformly thin ribbons.

   Time: PT5M

2. Heat the oil

   Add 1 cup olive oil to the frying pan and heat over medium‑high until shimmering but not smoking.

   Time: PT2M

   Temperature: medium-high

3. Fry the zucchini

   Working in small batches, add a handful of sliced zucchini to the hot oil. Fry for 1–2 minutes, stirring gently, until the pieces turn golden and crisp. Remove with tongs and transfer to a paper‑towel‑lined plate.

   Time: PT15M

   Temperature: medium

4. Drain and season

   Place the fried zucchini on paper towels to absorb excess oil, then sprinkle lightly with salt while still hot.

   Time: PT2M

5. Prepare the mint‑garlic vinaigrette

   In a small jar, combine the minced elephant garlic, chopped mint, 2 Tbsp white wine vinegar, and 2 Tbsp olive oil. Seal and shake vigorously until the mixture emulsifies and turns a pale green‑gold color.

   Time: PT5M

6. Dress the fried zucchini

   Transfer all fried zucchini to a serving bowl, pour the vinaigrette over, and toss gently to coat each piece evenly.

   Time: PT3M

7. Serve

   Serve the dressed zucchini chips on a platter with crusty bread on the side. Optionally garnish with a few extra mint leaves.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

5 g

Fat

10 g

Fiber

2 g