FRIED ZUCCHINI SALAD

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Fried Zucchini Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

6 4-inch long zucchini (2 to 2 1/2 pounds)
2 tablespoons salt
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
3/4 teaspoon sugar
3 tablespoons extra virgin olive oil
3 small garlic cloves, smashed
3/4 teaspoons oregano
1/2 teaspoons dried red pepper flakes
Salt and pepper
4 cups olive oil

Steps:

  • Cut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes. 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 minutes.
  • 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 hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat until all zucchini is cooked. Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours. Bring to room temperature before serving.

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