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Zucchini Escabeche Recipe
|Garlic||4 Clove (20 gm), peeled|
|Light olive oil||2 Cup (32 tbs) (For Frying)|
|Red wine vinegar/White wine vinegar||1 Cup (16 tbs)|
Calories 519 Calories from Fat 481
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 72.6 mg3%
Total Carbohydrates 8 g2.6%
Dietary Fiber 2.3 g9.2%
Sugars 3.5 g
Protein 3 g5.2%
Vitamin A 8.3% Vitamin C 58.9%
Calcium 3.8% Iron 6.7%
*Based on a 2000 Calorie diet
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.
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.
18 Serve chilled.