Marinated Zucchini – “Concia”

ItalianCookingTips
The zucchini must be carefully cut, into equal slices, so that the frying will be uniform. The tradition involves cutting the zucchini into very thin slices or (as my dear friend Ugo – expert in Jewish Cuisine – suggests) into horizontal strips, which is an excellent option perhaps a little more difficult

ItalianCookingTips
The perfect frying: peanut vegetable oil (keeps hot temperatures better)
at 180 ° / 356 F so that the ingredients seal immediately in contact with the heat and do not absorb the oil

ItalianCookingTips
The perfect frying: small pieces, a few at a time.
Cut everything into equal pieces and fry them a few at a time to prevent the temperature of the oil from dropping and being absorbed, making the frying slightly crunchy

ItalianCookingTips
The perfect frying: always add salt when it is cold

close up of zucchini with roman mint leaves

ItalianCookingTips
NEVER throw the oil used for frying in the sink, because it pollutes! Collect it in a container and throw it away as garbage !!!!!!!