Golden-brown fried courgette soaks up warm white wine vinegar, garlic and mint. Let the slices rest and serve them at room temperature as a fresh, tender side dish.
Zucchine alla scapece is a Neapolitan side dish of fried courgette marinated with vinegar, garlic and mint. The combination is bold but simple: the courgette is soft inside with browned edges, while the vinegar and mint provide a fresh, aromatic contrast. The dish is usually eaten at room temperature. That makes it a good fit for a meal with fish or meat, but also alongside bread and other small dishes.
Courgettes are widely available in the Netherlands from late spring to early autumn. Choose ones that feel firm and are not exceptionally large; smaller courgettes are often easier to cut into even slices. Slices about half a centimetre thick fry quickly and hold their shape on the plate. A mandoline makes even slices, but a sharp knife works just fine. Pat the sliced courgette dry to reduce splattering when the slices go into the hot oil.
Frying determines the texture. Work in batches and arrange the slices in a single layer in the pan: if the pan is overcrowded, the temperature drops and they are more likely to steam than brown. The oil should be hot enough to fry the courgette quickly until golden brown, but not so hot that the edges burn before the middle softens. Let each batch drain briefly on kitchen paper. The warm slices absorb the vinegar better than cooled slices, while the mint keeps its fresh aroma if it is added only when marinating.
White wine vinegar gives a bright, fairly mild acidity. A mild red wine vinegar also works, but has a slightly more robust flavour. Use fresh mint; dried mint does not have the same fresh, leafy aroma. Sunflower oil is practical for frying. If you prefer to use olive oil, you can, but choose a mild variety and keep a close eye on the temperature. The garlic is thinly sliced and marinated here, so its flavour spreads without overpowering the courgette.
After marinating, let the slices rest for at least thirty minutes and serve them at room temperature. That makes them handy for a meal where several dishes are served at once. Spoon the vinegar, garlic and mint from the dish over the courgette too; much of the flavour is in them. Leftovers can be covered and kept in the fridge for up to three days. Let them come to room temperature before serving; there is no need to fry them again.
Cut the courgettes into slices about 5 mm thick. Pat them dry with kitchen paper.
Heat the oil in a large frying pan to about 175 °C. Fry the slices in batches, in a single layer, for 2–3 minutes per side until golden brown and tender. Drain on kitchen paper and season lightly with the salt.
Arrange the warm courgette in a shallow dish. Scatter the garlic and mint over it and drizzle evenly with the white wine vinegar.
Leave to rest for at least 30 minutes so the courgette absorbs the vinegar and the flavour of the garlic and mint. Serve at room temperature.
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