The fried zucchini with breadcrumbs and mint is a simple and flavorful side dish to prepare in summer, but since zucchini are available in all seasons, you can make it whenever you want.
A typical Calabrian recipe that I have eaten several times at farmhouses, served as an appetizer.
With this economical side dish, you’ll bring a tasty and aromatic plate to the table.
The fried zucchini with breadcrumbs and mint in their simplicity will win you over at first bite and I’m sure you’ll make them often.
Perfect to accompany any kind of main course: from meat to fish, or together with cold cuts and cheeses for an easy dinner.
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- medium zucchinis (≈1 lb 9 oz) zucchini
- 1/3 cup fresh breadcrumbs (about 1 oz / 30 g)
- 2 tablespoons white wine vinegar
- to taste salt
- to taste mint (fresh or dried)
- to taste neutral vegetable oil (for frying)
Steps
Wash and slice the zucchini into rounds, place them in a bowl with salt to draw out the water. Let them rest for half an hour.
After the time has passed, squeeze them and fry them in hot vegetable oil. Place them on paper towels to remove excess oil.
Prepare the coating by moistening the breadcrumbs with two tablespoons of white wine vinegar.
Pour the breadcrumbs over the fried zucchini, add the mint — I used dried mint.
The zucchini with breadcrumbs and mint is a recipe that highlights the freshness of the vegetable; it’s a great example of how to make a satisfying dish in a few steps and with few ingredients.
