The perfect appetizer or side for your summer parties. Fried zucchini seasoned with fresh garlic, red wine vinegar, and a touch of olive oil, all served on a hearty slice of Italian bread!
Ingredients You Need to Make This Fried Zucchini
- Zucchini – The star of the recipe. Zucchini has a mild flavor and soft texture that crisps up beautifully when fried. Thin slices provide the perfect balance of tender interior and crispy edges.
- Canola Oil (or oil of choice) – Used to deep-fry the zucchini. Canola oil has a high smoke point and neutral flavor, making it ideal for achieving a golden-brown exterior without overpowering the dish.
- Garlic – Adds intense, savory depth and aroma. When combined with vinegar and olive oil, it adds the classic Mediterranean flavor to the dish.
- Red wine vinegar – This is the key to the dish’s tangy brightness. It cuts through the oiliness of the fried zucchini and enhances the overall flavor with a clean, acidic bite.
- Extra virgin olive oil – Used after frying, in the marinade. Adds rich, fruity undertones and helps carry the garlic and vinegar into every bite.
- Salt – Salt enhances every other flavor, which is essential when dealing with high-moisture, mildly flavored zucchini.
- Fresh basil (garnish) – Used as a garnish. Basil brings a fresh, peppery brightness that complements the garlic and vinegar perfectly.
- Italian bread (for serving) – The bread acts as a base for serving, soaking up the flavorful marinade while adding crunch and heartiness.
How to Make Fried Zucchini with Garlic and Vinegar
1. Heat the Oil: In a large cast-iron skillet (or heavy frying pan), pour enough oil to come halfway up the sides. Heat over medium for 5–8 minutes. You’ll know it’s ready when a zucchini slice bubbles immediately on contact.
2. Fry the Zucchini:
Working in batches:
- Place zucchini slices in a single layer, making sure they don’t overlap.
- Fry, flipping occasionally, until golden brown (about 3–4 minutes per batch).
- Use a slotted spoon or spider strainer to remove the zucchini, letting excess oil drip back into the pan.
- Transfer each batch to a paper towel-lined plate and then into a large mixing bowl.
This recipe usually takes around 6 batches. Don’t rush—crowding the pan leads to soggy zucchini.
3. Toss with Garlic & Vinegar:
Once all the zucchini is fried:
- Add the minced garlic, red wine vinegar, extra virgin olive oil, and salt directly to the bowl.
- Toss gently until everything is coated and fragrant.
4. Chill & Serve – Transfer to a jar or an airtight container and refrigerate until ready to eat. Letting it chill allows the flavors to deepen.
Find the full printable recipe here: Fried Zucchini with Garlic and Red Wine Vinegar (Vegan-Friendly)
