Zucchini alla Scapece

Zucchini fried this way are delicious on an antipasto plate or with grilled fish – and even better on their own with a Negroni.

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Step 1

Thinly slice the zucchini into discs: the thinner they are, the crispier they will be when fried. Heat the sunflower oil in a large pan or deep-fat fryer to 180°C. Deep-fry the zucchini, in batches, until light brown and crisp, then remove immediately and place on kitchen paper to drain. Avoid putting too many in the oil at one time as this will cause the temperature of the oil to drop. Place the zucchini on a large flat plate and shake over the vinegar, then scatter over the garlic, chilli and mint. Season.