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Ingredientes
- 6 x zucchini - (4" long, 2 to 2 1/2 lbs)
- 2 Tbsp. salt
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. white wine vinegar
- 3/4 tsp sugar
- 3 Tbsp. extra-virgin extra virgin olive oil
- 3 sm garlic cloves smashed
- 3/4 tsp oregano
- 1/2 tsp dry red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 4 c. extra virgin olive oil
Direcciones
- Cut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 min.
- Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes. Season to taste with salt and pepper. Let stand at least 30 min.
- Rinse zucchini in running water, drain on paper towels and carefully pat dry. Divide into 12 piles. Heat oil in a wok to 375 degrees. When oil is warm, add in one batch of zucchini and fry, turning each slice several times, 1 minute or possibly till light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat till all zucchini is cooked.
- Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cold to room temperature and serve immediately or possibly chill up to 24 hrs. Bring to room temperature before serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 6 servings | |
| Calories 1375 | |
| Calories from Fat 1336 | 97% |
| Total Fat 151.11g | 189% |
| Saturated Fat 20.9g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2350mg | 98% |
| Potassium 509mg | 15% |
| Total Carbs 8.66g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.97g | 3% |
| Protein 2.39g | 4% |
