Category:    APPETIZER

Cuisine:        ITALIAN

Recipe:    Marinated Zucchini with Mint

 

INGREDIENTS:

2-3   Lbs         Green Italian Zucchini [medium size approx 6 -8' long without blemishes]

5      Cloves    Fresh Garlic diced finely

1      Tspn        Crushed dried red pepper

1/2   Cup         Fresh mint leaves without stems

1/2   Cup         Extra virgin olive oil

3       Tbsn       Balsamic vinegar

1       Tbsn       Dried oregano

1/4   Tspn       Black pepper

1       Tspn       Salt     

 

 

 

 

8       Cups      Blended oil for frying   [1 cup standard olive oil and 7 cups vegetable oil]

 

 

 

Equipment:

1  Deep cast iron skillet  or other heavy deep pot for frying or use a commercial deep fryer.

1  Strainer 

1  Glass or metal bowl large enough to hold strainer above.

2  Covered storage container

 

Cooking Instructions:

1] Wash whole zucchini to remove any sand or grit on the surface.  Then remove both ends of the zucchini. Then slice each zucchini in half, lengthwise. Then slice each half lengthwise piece into half moon slices approximately 1/2 - 3/4 inch thick. Make sure the pieces remain dry without any water. Set aside.

 

2] Finely dice the garlic. Rmove the mint leaves stems and then wash and dry the leaves. Set aside.

 

3] Heat the 8 cups of blended oil  to 450 dgrees and place strainer in the galss or metal bowl. This will be used to hold the cooked zucchini after it is deep fried in order to drain off the excess oil.  Any drained oil collected at the bottom of the pan can be reused later and poured back into the cooking oil rather than adding more oil as the cooking process proceeds.

 

4] For deep frying the Zucchini, slowly place 2 cups at a time of sliced and dry zucchini into the hot oil [do this slowly to avoid splattering and any sudden over boiling which may occur if too much moisture remains on the zucchini slices]. Do not fry more than 2 cups at a time as this will cool down the oil and prevent the zucchini from fast frying and quickly developing a brown crusty finish. Tossed the zucchini in the oil to ensure both sides are evenly cooked.

 

5] Try to keep the oil at 450 degrees throughout the cooking process.  If not cooked quickly, the zucchini may become mushy or too soft.  Remove cooked, yet still firm, zucchini from oil and place into the strainer to allow any extra unneccessary oil to drip down into the bowl.

 

6] After all zucchini is cooked and finished draining in the strainer,  place the cooked zucchini into a large bowl to cool.  After cooling it down to room temerature, then add the the next 8 ingredients and then lightly toss  in the bowl to ensure that all pieces are coated. afterwards, let the mixture sit at room temerature and only then test for salt and pepper to taste [additional Balsamic Vinegar may also be added at this time, if preferred].

 

7] Chill mixture in a sealed container. But serve at room temperature to maximize flavor. This can be kept for 3-4 days in the refrigerator in a tightly sealed container.  Do Not Freeze.

 

8]  Enjoy !