6green zucchini, thinly sliced widthwaysFor shallow-frying:olive oil3garlic cloves, thinly sliced¼ cup(loosely packed) mint leaves, coarsely chopped, plus extra whole to serve2 tspwhite balsamic vinegar, or to tasteFor drizzling:extra-virgin olive oil
Place zucchini in a single layer on tea towels, then stand overnight to dry.
Heat olive oil 3cm deep in a saucepan to 180C. Add garlic and stir until just turning golden (5-10 seconds). Remove with a slotted spoon and drain on absorbent paper. Add zucchini in batches and fry until golden and starting to crisp (3-5 minutes). Drain on absorbent paper, then season to taste and transfer to a bowl with garlic. Add mint and vinegar, toss to combine and serve warm or cold, drizzled with extra-virgin olive oil to taste and topped with extra mint leaves.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.