Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe
Recipes

Roman Fried and Marinated Zucchini

Related

Taste Testing ‘Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City’
Spaghetti With Dandelion Greens and Cured Fish Roe

Serves 4–6 as a side dish or makes 3–4 sandwiches

2 garlic cloves, thinly sliced
¼ cup fresh mint or basil leaves, finely chopped, plus more for garnish
2/3 cup white wine vinegar
Neutral oil, for frying
6 or 7 zucchini, cut into ¼-inch-thick rounds (6½ cups sliced)
1 teaspoon sea salt
Extra-virgin olive oil, for dressing

1) Combine the garlic, mint and vinegar in a medium bowl and set aside.

2) Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350° F. Fry the zucchini in small batches until golden brown or darker, if you wish, and transfer to the rack to drain. Season with the salt.

3) Add the zucchini to the vinegar marinade and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.

4) Serve garnished with additional fresh mint and drizzled with olive oil, on its own as a side dish or as a sandwich filling: Slice open bread such as Passi’s Ciabattina, fill with concia, and drizzle with some leftover marinade.

Note: If the zucchini are very bitter, salt them in advance. Place the zucchini slices in a colander set over a bowl or over the sink and sprinkle with salt. Allow the slices to sit for an hour or two; some liquid will drain out. Rinse and pat dry before frying.

Reprinted from “Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City.” Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

    50th meeting of the Yiddish Open Mic Cafe

    Hybrid event in London and online.

    Aug 14, 2022

    1:30 pm ET · 

    Join audiences and participants from across the globe for this live celebration of Yiddish songs, poems, jokes, stories, games, serious and funny - all performed in Yiddish with English translation.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit the Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, images, and credit to the Foward. Have questions? Please email us at editorial@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.