Top | Gabrielle Hamilton

Fried Zucchini with Agrodolce

(recipe, Gabrielle Hamilton)

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    1. 8 zucchinis, sliced just under ¼-inch thick
    2. Salt
    3. Olive oil
    1. 3 cups cider vinegar
    2. 1 cup sugar
    3. 2 Tbsp. chile flakes
    4. 3 garlic cloves, peeled and sliced
    5. 1 cup mint leaves


    1. Lightly salt the zucchini and allow it to rest for at least 15 minutes.
    2. In a saucepan over medium heat, cook the cider vinegar and sugar just until the sugar dissolves. Allow to cool.
    3. In a high-walled sauté pan, heat the olive oil to 325 degrees. Fry the zucchini until it begins to blister and is a light golden color.
    4. Once the vinegar/sugar mixture is cool, add the chile flakes and garlic, and simmer until it begins to reduce.
    5. Arrange the zucchini in a bowl, top with the mint leaves, pour the agrodolce over it all, and serve.