Fried marinated courgettes – Roman recipe
The days are definitely getting longer and the air is getting warmer. I always tend to crave more vegetables when I know summer is only round the corner.
During this Roman series, I have already shared a couple of vegetable based recipes and I have another one for you guys to try. This Jewish Roman recipe is an example of a great side dish to accompany any spring/summer meal. Fried, marinated courgettes flavoured with mint and basil. You have to be a little patient with this one, as time is needed to allow those beautiful ingredients infuse with each other. However, its totally worth the wait.
PrintFried marinated courgettes
- 1 large garlic clove, thinly sliced
- 10g fresh mint, roughly chopped
- 10g fresh basil, roughly chopped
- Olive oil
- 3 courgettes, sliced into 1/2 cm rounds
- 50ml white wine vinegar
- Salt
FRIED MARINATED COURGETTEs
- DRIZZLE a generous amount of olive oil to a frying pan. FRY the slices of courgette in batches on a medium heat until golden brown. Transfer to kitchen towel to soak up any excess oil. SEASON with salt.
- ADD the garlic, half the mint, half the basil, and white wine vinegar to the pan and COOK for a 2-3 minutes and set aside to cool down.
- TOSS the courgette in the marinade. MARINATE in the fridge for minimum 2 hours.
- Serve with the remaining mint and basil.
