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A cropped close up image of fried zucchini in a blue and white bowl.
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Zucchine alle Scapece (Fried Neapolitan Zucchini)

Use the camera icon to toggle the step by step photos on and off. This traditional Neapolitan recipe combines fried summer zucchini with vinegar, oil, garlic and mint. So simple and delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Author: Emily Wyper

Equipment

  • Thermometer
  • Kitchen paper, for draining

Ingredients

  • 2 medium-sized zucchini (courgettes)
  • 1 large garlic clove (or 2 small)
  • 2 sprigs fresh mint
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • Salt
  • Sunflower oil for frying (or your preferred oil)

Instructions

To make the marinade

  • Finely chop the garlic and place in a medium bowl. Tear the mint into small pieces and add it to the bowl with the white wine vinegar and olive oil. Mix and set aside.
    Two photos in a collage showing chopped garlic and a vinegar, mint and olive oil dressing in a bowl.

Fry the zucchini

  • Trim the tops of the zucchini and cut into very thin rounds with a sharp knife (you can use a mandoline if you have one). Add the sunflower oil to a heavy-based pan until 1 inch deep (I used around 500ml/2 cups).
    Two photos in a collage showing thinly sliced zucchini and it frying in a pan of hot oil.
  • Heat the oil to 180 °C (355℉), then fry the zucchini in small batches until golden brown on both sides. Transfer to a plate lined with kitchen paper to drain.

Serve

  • Once all the zucchini are fried, sprinkle them with sea salt, then add them to the bowl with the garlic and mint.
    Two photos in a collage showing fried zucchini draining on a plate with kitchen paper and it mixed with the vinegar, mint and garlic dressing.
  • Toss until everything is combined. You can enjoy it straight away or let it marinate for a few hours before serving. If you place them in the fridge, let them come to room temperature before serving.

Notes

  • Use a candy/sugar thermometer - make sure the oil is brought back to 180C (around 350-355F) before frying another batch.
  • Drain on kitchen paper - this is important for absorbing the excess oil after frying.
  • Prep ahead - this can be made 1-3 days in advance. Store it in the fridge, then bring it back to room temp before serving.

Nutrition

Calories: 237kcal | Carbohydrates: 4g | Protein: 1g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Sodium: 9mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
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