Fried Zucchini Salad with Feta

Serves 4 to 6 as a side

600g zucchini, ends trimmed and sliced lengthwise into 5mm-thick slices

flour for dusting

seas salt and freshly ground black pepper

olive oil for frying

1 clove garlic, crushed with a little salt to make a paste

1 tablespoon chopped dill (can use mint as a substitute)

1 tablespoon Chardonnay vinegar or white wine vinegar

50g goat's feta, crumbled

Dry the zucchini slices in a clean tea towel then dust with flour seasoned with salt and pepper. Heat a little olive oil in a frying pan and fry the zucchini on each side until light brown. Do this in batches and place on a serving dish.

Combine the garlic, dill and vinegar then drizzle over the zucchini and leave for at least 30 minutes to allow the flavors to develop. When ready to serve, scatter the feta over and season with extra salt and pepper if desired.

The Culinary Chase's Note: The flavors from the garlic and vinegar were amazing with the mint and zucchini.  This will definitely be served again in our house!
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