Zucchini, 1 sm. per person
1/4-1/2 c. olive oil
Flour, enough to flour slices
Clove of garlic, chopped fine
Vinegar, 1/2 tsp. per zucchini (approx.)
Fresh mint
Salt to taste

Slice tender zucchini into very thin slices. Spread on cookie sheet to dry well. Heat olive oil; and flour slices, shaking off excess flour. When oil is hot, drop in slices (few at a time). Remove as soon as browned. Place in bowl. Do not drain. Add clove of garlic, vinegar and fresh mint. Salt to taste and mix well. Very good prepared in morning and left UNREFRIGERATED until dinner. Or, prepare ahead and use next day.