-
1
Slice the zucchini into 3-4 mm thick rounds.
-
2
Place the sliced zucchini in a colander sprinkling with salt.
-
3
After 1-2 hours rinse them in water and pat them dry ( to avoid an overly mushy texture, to aid in browning and to concentrate the flavor of the fruit or vegetable.
-
4
The traditional way to dry the zucchini is by laying them out in the sun, on a drying rack or simply on a cutting board, for an hour or two (depending on the strength of the sun) to dry, turning them halfway through.
-
5
Heat the oil (to about 200C) and fry the zucchini in batches Test it by putting a small piece of zucchini into the oil; it should sizzle immediately.
-
6
Fry for about 3 to 5 minutes, until golden brown on the bottom.. Use a wire mesh strainer or large slotted spoon to transfer the zucchini slices to the lined platter to drain.
-
7
In a deep bowl, put fried zucchini slices and finely chopped garlic.
-
8
Chop and mash peppermint leaves and add into the bowl.
-
9
Place water and vinegar in a small pot and bring to boil.
-
10
Reduce the heat so the liquid just simmers for another five minutes.
-
11
Pour hot vinegar to cover the zucchini and leave to rest at room temperature for at least 24 hours before eating.
-
12
After 3-4 days the flavor is at its best.
