Zucchini With Vinegar Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 Zucchini1 1⁄2 Pound (Smallest Available)
 Oil2 Tablespoon (For Frying)
 All purpose flour1 Cup (16 tbs)
 Freshly ground pepper To Taste
 Red wine vinegar3 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


Wash and dry zucchini.
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.