Zucchini Escabeche Recipe
Zucchini Escabeche is a recipe traditional Mediterranean origin however, it is popular worldwide. Zucchini Escabeche tastes great and is simple to make. You should not give this Zucchini Escabeche recipe a miss, try it out and share your feedback.
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupParty
Ingredients
| Zucchini | 8 | |
| Mint sprig | 1 | |
| Garlic | 4 Clove (5gm) | |
| Light olive oil | ||
| Red or white wine vinegar | ||
| Salt | To Taste | |
Directions
GETTING READY
1 Trim off the ends of the zucchini.
2 Rinse them and dry well.
3 Cut diagonally into 1/4 in slices.
4 On a clean cloth or paper towels, spread these out in a single layer.
5 Blot dry with another cloth or paper towels.
MAKING
6 In a deep fryer, heat oil to 350°F.
7 Add the zucchini slices a few at a time and fry until they are pale golden brown and slightly crisp on the surface.
8 Drain on paper towels.
9 Separate the mint leaves, rinse and dry them.
10 Chop the garlic coarsely.
11 In a wide, fairly deep non-metallic dish, spread half the fried zucchini slices.
12 Sprinkle with a little salt and with half the chopped garlic.
13 Moisten with enough vinegar.
14 Place half the mint leaves on top.
15 Repeat with the remaining ingredients.
16 Cover with plastic wrap.
17 Refrigerate and chill for several hours, or overnight.
SERVING
18 Serve chilled.
1 Trim off the ends of the zucchini.
2 Rinse them and dry well.
3 Cut diagonally into 1/4 in slices.
4 On a clean cloth or paper towels, spread these out in a single layer.
5 Blot dry with another cloth or paper towels.
MAKING
6 In a deep fryer, heat oil to 350°F.
7 Add the zucchini slices a few at a time and fry until they are pale golden brown and slightly crisp on the surface.
8 Drain on paper towels.
9 Separate the mint leaves, rinse and dry them.
10 Chop the garlic coarsely.
11 In a wide, fairly deep non-metallic dish, spread half the fried zucchini slices.
12 Sprinkle with a little salt and with half the chopped garlic.
13 Moisten with enough vinegar.
14 Place half the mint leaves on top.
15 Repeat with the remaining ingredients.
16 Cover with plastic wrap.
17 Refrigerate and chill for several hours, or overnight.
SERVING
18 Serve chilled.
Chef
