About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Fried Zucchini with Flour and Water Batter | Main | Sauteed Zucchini Rounds with Onions »

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 are ready.

Comments (2)

Joseph Chiaravalloti:

Why not olive oil as per Sarah Jenkins:

The owner of Porsena says olive oil can be used for everything—even frying—and she often prefers Greek oils to Italian.

Marcella Hazan:

The problem with sweeping statements such as olive oil for everything is that they don't take account of variations that may be deserve special attention. Olive oil always has a residual bitterness, more pronounced in some oils than in others. I like the sweetness (Doug calls it blandness) of zucchini, and in this particular instance I chose to protect it with a neutral tasting oil. I do use olive in many other zucchini recipes.

If you like Sara's piece in the Atlantic you should turn to the thread on my home FB page. Incidentally, if you read Sara's piece carefully, you will find that her preference for Greek oil is based on economy, not absolute taste.

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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 Fried Zucchini with Flour and Water Batter.

The next post in this blog is Sauteed Zucchini Rounds with Onions.

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