Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Fried Zucchini Salad
Getting reviews...
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 36 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 516 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 36 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 516 mg
Ingredients
Directions
- Cut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes. Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes. Season to taste with salt and pepper. Let stand at least 30 minutes.
- Rinse zucchini in running water, drain on paper towels and carefully pat dry. Divide into 12 piles. Heat oil in a wok to 375 degrees. When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat until all zucchini is cooked. Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours. Bring to room temperature before serving.
