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Fried Zucchini in Vinegar and Garlic

I made this recipe last July with zucchini from my garden. There was less than 10 minutes from picking the vegetables to the start of preparation. At an early stage the zucchini is sliced into 1/4 inch widths, sprinkled with salt and left to drain for 30 minutes.

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Then coated with a dusting of flour and fried in very hot vegetable oil:

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The final result, with garlic, vinegar and pepper added to the fried zucchini.

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What I liked about this recipe:

This recipe is a great option to use more of the produce from my garden. Zucchini is a quite bland on its own, but the addition of garlic, vinegar and pepper gave it some zing.

What I didn't like about this recipe:

No problems.

Would I make it again?

I will definitely use it again when my zucchini is ready.

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This page contains a single entry from the blog posted on March 2, 2011 6:00 AM.

The previous post in this blog was Pan-Roasted Potatoes with Anchovies, Genoa Style.

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