Fried Summer Zucchini with Garlic – Lightened-Up
A lightened-up Fried Zucchini Recipe inspired from the famous Il Mulino Restaurant in New York City. A healthier yet delectable version! My master recipe is Gluten-Free.
Servings: 6 servings
Equipment
- 1 large cast iron skillet
Ingredients
- 4 cups fresh zucchini cleaned, about 2 large
- 2 large eggs
- 3 teaspoons fresh garlic peeled and grated
- 1/2 cup gluten-free all purpose flour or regular flour
- 1/2 teaspoon fresh cracked black pepper
- 1/2 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
- 1/4 teaspoon hot pepper flakes or more if you like spicy
- 1 - 2 tablespoons sherry wine vinegar
- 1/2 teaspoon sea salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Other add in options: thinly sliced radicchio, small basil leaves, shaved parmigiano-reggianno cheese.
- The fried zucchini can be reheated on a foil lined tray at a moderate temperature, 350 degrees, until it re-crisps.
Notes
This recipe can not be reproduced without the permission of its author, Karen Sheer
Nutrition
Calories: 281kcal | Carbohydrates: 12g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 227mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 1mg