Fried Lemon and Zucchini Salad

  • 1 lb. medium zucchini
  • Olive oil, about 1/3 cup
  • 2 large thin-skinned lemons

Slice the zucchini on a bias, about 1/3-inch thick.  Sprinkle with 1 tsp. salt and place in a colander.  Let stand for 1 hour.  Rinse well and dry thoroughly.  In a medium-sized skillet, fry small batches quickly in hot shallow oil, turning once, until golden brown.  Drain on paper towels and place in a bowl.  Slice the lemons very thin.  Add to the hot oil and fry, turning once.  The lemons will brown and the oil will thicken into a delicious sauce.  Add the cooked lemons to the zucchini and add some of the lemon oil.  Let marinate one hour at room temperature before serving (add 1 tsp. of minced garlic while marinating if desired).  Sprinkle with salt and pepper.  Delicious served with grilled fish or lamb kebabs.

From Recipes 1-2-3 by Rozanne Gold.

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