Zucchini With Vinegar
|Zucchini||1 1⁄2 Pound (Smallest Available)|
|Oil||2 Tablespoon (For Frying)|
|All purpose flour||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Red wine vinegar||3 Tablespoon|
Wash and dry zucchini.
Slice zucchini into 1/4-inch rounds.
Pour oil 1 inch deep in a large saucepan.
Heat oil until a 1-inch cube of bread turns golden brown almost immediately.
Place zucchini slices a few at a time in a sieve and sprinkle with flour.
Shake off excess flour.
Using a slotted spoon, lower zucchini into hot oil.
When golden on both sides, remove from oil with slotted spoon.
Drain on paper towels.
When all zucchini are cooked, place in a salad bowl.
Season with salt and pepper and add vinegar.