Zucchine alla scapece (Fried courgette with mint)

It’s possible that some people might never forgive you for getting them hooked on this recipe. I mean, fried courgette? Who does that? They should be left in their pristine nourishing condition. Not dunked in hot oil until they are light, slightly crisp with a nice golden brown hue. They absolutely shouldn’t be semi-drenched in heavenly sweet and tangy balsamic vinegar.

No! Better yet, you know that expensive thick balsamic vinegar that seems to have begun maturing long before you were born? Yes, that one.

And goodness, do not, please do not toss in some fresh peppermint leaves to lift off an already tempting combo. But I guess it’s too late because that’s just what I did.

You might end up mixing it in with salads. Or pair it with some plain mozzarella and cooked ham in a panini to go.

Apart from the deliciousness factor, there is also one good thing about this recipe. Which is: that it matures in flavor so can be made way in advance.

Now come on, I just gave you one less reason to freak out over hosting tomorrow! It would also make a great topping for bruschetta. Okay, I couldn’t sell this any more than I already have so why not just give it a try and let me know if you’re on board the zucchine alla scapece loving train or what?

Zucchine alla scapece is a favorite in Italy in a panino on its own. Or with some milky buffalo mozzarella. Make it for a small gathering and let everyone make their own little bruschetta or panini.

Please give the zucchine alla scapece a thumbs up below.

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Fry away zucchini lover! And when you’re done, try this..

Penne with courgette/Zucchini

Need a break from your regular tomato sauce or ragu? Why not spruce things up with some veg? Have a taste of this!

Print Recipe

Zucchine alla scapece (Fried courgette with mint)

(+10 rating, 2 votes)

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Appetiser – Italian

By My food memoirs – Serves: 2

Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

Zucchine alla scapece: Courgette/zucchine deep fried to a beautiful golden brown, tossed with fresh mint and a good splash of balsamic vinegar.

Ingredients

• 470g courgette
• 10 fresh mint leaves
• 4 tbsp balsamic vinegar
• 1tbsp Aged balsamic vinegar (optional)
• Frying oil

Instructions

1

Wash and dry the mint

2

In a large saucepan, heat up the frying oil (to 375 F). In the meantime slice the courgette as thinly and uniform as possible, you can also use a mandolin

3

If you do not have a deep frying thermometer, test the oil with one courgette or stick a chopstick in the oil. (The courgette should sizzle from the heat the minute you put it in, then float as it cooks. Oil should bubble around the chopstick

4

Fry the courgette in batches turning consistently for even browning, avoid overcrowding. As they start to form a curvy shape it means they are ready to be turned over.

5

When they turn a light golden brown or effortlessly float on the oil then they are ready to be taken out. If you had used a knife instead of a mandolin then some may be thinner than others so keep an eye out and remove those first while waiting for the rest to cook through

6

Rest the fried courgette on a paper towel to drain excess oil

7

Toss the courgette and mint in a wide plate, then evenly pour the balsamic vinegar over it. Mix it all well then add the aged balsamic vinegar if using and store in an airtight container in the fridge

8

It does taste better overnight however you can also eat it after at least 4 hours just to let the flavours blend and the vinegar to really soak into the courgette.

Notes

Do not let the courgette over-brown, they will taste bitter.