Top | Gabrielle Hamilton

Fried Zucchini with Agrodolce

(recipe, Gabrielle Hamilton)

primary-image, l

Ingredients

Zucchini

1. 8 zucchinis, sliced just under ¼-inch thick
2. Salt
3. Olive oil

Agrodolce

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

Steps

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.