2 lb. zucchini (prefer the smaler, younger zucchini)
cooking oil
for the vinaigrette:
mixture of extravirgin olive oil and vinegar in a 3:1 proportion
1 garlic clove, minced
3 tbsp. mint leaves, finely chopped
salt to taste

Begin by washing the zucchini and cut in about 3/16" (4mm) thick roundels. Place them over a flat plate covered by a towel and let them dry for a few hours under sun. Before picking them up, add salt to taste. Heat a good cooking oil and fry the zucchini roundels until golden brown ( do not overfry them) Serve them hot or preferably cold adding the vinaigrette and the mint.

Submitted by: Luis De Santis