ZUCCHINE ALLA SCAPECE - Italian fried zucchini marinated in vinegar
Recipe type: side dish
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 2 Lb (900 g) little zucchini squash (best if baby zucchini)
  • 2 cloves garlic
  • 1/3 cup fresh mint, coarsely minced
  • 1/4 cup white wine vinegar
  • 2.25 cups (600 ml) extra-virgin olive oil
  • 1 dash black pepper (optional)
  • to taste table salt
  1. SCAPECE MARINADEFirst, peel and mince the garlic. Then, rinse the mint leaves and mince them as well. At this point, combine the mint and the garlic with the vinegar and 3 tbsp of extra-virgin olive oil, stirring with a spoon.
  2. CUTTING, SALTING, AND DRYINGNow, reduce the zucchini into rounds ⅛ to ¼ inch thick. Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes. At this point, place the zucchini over a rack without overlapping them, and allow to clean out the vegetable water. If a rack is not available, use kitchen towels. After an hour, dry the vegetables as much as possible.
  3. ZUCCHINE ALLA SCAPECENow, Pour the olive oil into a saucepan and heat until the oil reaches a temperature between 338° F (170° C) and 356° F (180° C). Then, fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess. If you want to use the double-frying method, please read the paragraph above "Zucchine alla Scapece: tips and suggestions".
  4. STORING AND SERVINGFinally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box. Place the box in the fridge at least 8 hours up to 2 days before serving.
Recipe by philosokitchen at https://philosokitchen.com/zucchine-alla-scapece-fried/