- 2 pounds zucchini
- 1 1/2 cups extra-virgin olive oil
- 1 garlic clove, left whole
- 1 teaspoon granulated sugar
- 4 to 5 mint leaves, roughly chopped
- 3 tablespoons raisins
- 8 tablespoons vinegar
Wash the zucchini and slice into 1/2 to 3/4-inch rounds. Coat the bottom of a 8 to 10-inch frying pan with 3/4-inch extra-virgin olive oil. Heat oil to 360 to 365 degrees F. Add the garlic and, stirring constantly, cook over high heat until hot but not smoking. Remove the garlic as soon as it begins to darken in color.
Working in batches, add the zucchini rounds to the frying pan and cook until golden brown, about 3 to 5 minutes on each side. Remove to dry on a serving platter lined with paper towels. Repeat the process until all the zucchini are fried.
Place all the zucchini back in the frying pan over medium heat. Sprinkle with the sugar, mint, and raisins. Mix together until well combined. Carefully add the vinegar. Cover and turn off the heat. Allow to sit 5 minutes before serving.