Try this Fried Zucchini Salad recipe, or contribute your own.
Suggest a better descriptionCut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes. Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes. Season to taste with salt and pepper. Let stand at least 30 minutes. Rinse zucchini in running water, drain on paper towels and carefully pat dry. Divide into 12 piles. Heat oil in a wok to 375 degrees. When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat until all zucchini is cooked. Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours. Bring to room temperature before serving. This recipe yields 6 servings. Source: "TASTE with David Rosengarten - (Show # TS-4593) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-26-1998 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 6 servings | ||
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Calories: 584 | ||
Calories from Fat: 569 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 39.3g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.6mg | 0 % | |
Potassium 85.7mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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