4 zucchini

½ cup (70 g) unbleached all-purpose flour

½ cup (125 ml) vegetable oil

1 tbsp chopped fresh mint

2 tsp (10 ml) red wine vinegar, or to taste

Salt

With a mandoline, cut the zucchini into 1/8-inch (2 mm) thick round slices.

Place the flour in a shallow dish. Dredge the zucchini slices in the flour and shake to remove any excess.

In a large skillet over high heat, fry a few zucchini slices at a time in the oil, about 2 minutes or until golden brown, turning halfway through cooking. Drain on paper towels. Season with salt. Repeat with the remaining zucchini slices. Add oil, if needed. Let cool.

On a serving plate, combine the zucchini with the mint and vinegar.

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