Zucchini With Vinegar Recipe
Ingredients
| Zucchini | 1 1⁄2 Pound (Smallest Available) | |
| Oil | 2 Tablespoon (For Frying) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Freshly ground pepper | To Taste | |
| Red wine vinegar | 3 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 840 Calories from Fat 286
% Daily Value*
Total Fat 32 g50%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 462.2 mg19.3%
Total Carbohydrates 119 g39.6%
Dietary Fiber 11.1 g44.5%
Sugars 12.1 g
Protein 21 g42.5%
Vitamin A 27.3% Vitamin C 193.5%
Calcium 12.8% Iron 48.2%
*Based on a 2000 Calorie diet
Directions
Trim ends.
Slice zucchini into 1/4-inch rounds.
Pour oil 1 inch deep in a large saucepan.
Heat oil until a 1-inch cube of bread turns golden brown almost immediately.
Place zucchini slices a few at a time in a sieve and sprinkle with flour.
Shake off excess flour.
Using a slotted spoon, lower zucchini into hot oil.
When golden on both sides, remove from oil with slotted spoon.
Drain on paper towels.
When all zucchini are cooked, place in a salad bowl.
Season with salt and pepper and add vinegar.
Toss gently.
Chef
