Zucchini alla scapece
These fried courgette slices are probably the best pre-dinner snack you could make. The key to getting them crispy is to use the freshest courgettes and dry them thoroughly after salting and washing them.
Taking your time helps too; if you have an electric deep-fat fryer, cook the courgettes in small batches in clean sunflower oil. The chilli, garlic, mint and vinegar really bring the courgettes to life. I guarantee there will not be any leftovers.
Timings
Prep time: 15 minutes, plus 10 minutes salting time
Cook time: 12 minutes
Serves
6 as a snack
Ingredients
8 medium courgettes
500ml sunflower oil
1 garlic clove, crushed to a paste with a little sea salt
2 red chillies, deseeded and finely chopped
10 mint leaves, finely chopped
2 tbsp red wine vinegar
Method
Cut the courgettes into 5mm rounds using a mandoline or a food processor with a slicing attachment. Place on a large tray and sprinkle with 2 teaspoons of sea salt. This will draw out the excess water. Leave for 10 minutes, then place the salted courgettes in a large colander and give them a good rinse in cold water.
Scatter the courgette slices across 2 clean tea towels then roll them up and press firmly to absorb any excess water.
Add the sunflower oil to a large frying pan and set over a medium heat. When the oil is hot, carefully fry the courgettes in batches for 2-3 minutes until they are a light golden brown and crispy. Place them on a wire rack with a tray underneath to catch any excess oil. Repeat until you have cooked all the courgette slices.
In a large bowl, stir together the crushed garlic in salt, chilli, mint and vinegar. Add the fried courgette slices and mix well. Place on a large plate in the middle of the table as the ultimate pre-lunch/dinner snack.
Recipe from Verdura by Theo Randall (Quadrille, ￡28)