Zucchine alla Scapece

Zucchini alla Scapece with mint, vinegar and garlic

Zucchini alla Scapece is a traditional Neapolitan summer side dish made with golden fried zucchini marinated in white wine vinegar, fresh mint, garlic, and extra-virgin olive oil. Serve it cold orat room temperature as an antipasto or alongside grilled meat and fish.

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Prep Time: 45

Cook Time: 10

Resting time: 30

Total Time: 1 25

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Diet: Vegetarian

Keyword: Fried zucchini with mint and vinegar, Italian fried zucchini with vinegar, Zucchini alla scapece, Zucchini Recipe

Difficulty: Moderate

Servings:

Calories: 138kcal

Ingredients

1 lb zucchine sliced thinly
2 tbsp vinegar
2 tsp evoo
1 bunch mint fresh
1 clove garlic
1 tsp salt to taste
½ tbsp rock salt to remove water during preparation
1 l evoo for deep frying

Instructions

Wash, dry, and trim the zucchini. Cut them crosswise into rounds approximately ¼ inch thick.
Arrange the slices in a colander or on a wire rack and sprinkle them lightly with the coarse sea salt. Let them drain for around 30 minutes.
Brush off the excess salt and blot the zucchini thoroughly with paper towels or a clean kitchen towel.
Heat the frying oil in a deep, heavy-bottomed pan to approximately 350°F or 175°C.
Fry the zucchini in small batches for 2 to 3 minutes, turning as needed, until golden around the edges and tender.
Transfer the fried zucchini to a paper-towel-lined plate or wire rack and repeat with the remaining slices.
Layer the warm zucchini in a shallow serving dish, scattering the garlic and fresh mint between the layers.
Drizzle with the white wine vinegar and 2 teaspoons of fresh extra-virgin olive oil. Gently turn the zucchini to distribute the seasoning.
Taste and add a small amount of salt only if needed.
Cover and refrigerate for at least 2 hours, or preferably overnight.
Remove from the refrigerator 20 to 30 minutes before serving. Serve cool or at room temperature.

Notes

The quantity of oil listed is the amount needed in the frying pot, not the amount absorbed by the zucchini.
Make sure the salted zucchini are completely dry before adding them to the hot oil.
Fry the slices in a single layer to maintain the correct oil temperature.
The zucchini become more flavorful as they rest.
For less intense garlic flavor, use one lightly crushed clove and remove it before serving.

Nutrition

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