Fried Summer Zucchini with Garlic – Lightened-Up

Ingredients

• 4 cups fresh zucchini, cleaned, about 2 large
• 2 large eggs
• 3 teaspoons fresh garlic, peeled and grated
• ½ cup gluten-free all purpose flour, or regular flour
• ½ teaspoon fresh cracked black pepper
• ½ cup extra virgin olive oil, use 1/4 cup, then 1/4 cup
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh garlic, peeled, chopped coarsely
• ¼ teaspoon hot pepper flakes, or more if you like spicy
• 1 - 2 tablespoons sherry wine vinegar
• 1/2 teaspoon sea salt

Instructions

1. Slice the zucchini using a mandoline 1/8" thick. Beat the eggs in a large bowl, add the 3 teaspoons of grated garlic, stir to combine. Add the zucchini and toss well. Let marinate for 15 minutes. Heat 1/4 cup of olive oil in a large skillet to medium-high heat, I use cast iron.
2. Place the flour in a medium sized bowl, add black pepper and mix in. Add zucchini slices - I use 15 at a time. Coat each, then knock off any excess flour. Add them to the hot oil and let color on the first side to a deep-golden brown. Turn over with tongs. Cook on the second side until deep-golden brown, and cooked through. Transfer them to a drying rack set over a large pan.
3. Continue cooking zucchini in batches of 15 pieces. Add the remaining 1/4 cup of olive oil when the pan seems dry. Clean the pan with paper towels. Add 2 T. olive oil and set the flame to medium heat.
4. Add the garlic and let become golden brown, and a little crunchy. Add the hot pepper flakes and stir. Place the fried zucchini in a large bowl. Immediately add the cooked garlic mixture, sherry wine vinegar ( 1 - 2 tablespoons) and sea salt. Toss all very well and serve.
5. Other add in options: thinly sliced radicchio, small basil leaves, shaved parmigiano-reggianno cheese.
6. The fried zucchini can be reheated on a foil lined tray at a moderate temperature, 350 degrees, until it re-crisps.

This recipe can not be reproduced without the permission of its author, Karen Sheer