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Receta Fried Zucchini Salad

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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.
5. This recipe yields 6 servings.

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