Ingredients:

  • 6 - 8 small zucchini, the smaller the better

  • 2 cups sunflower oil or vegetable oil for frying

  • 2 Tbsp. red wine vinegar

  • 1⁄3 cup best quality olive oil

  • 3⁄4 tsp. Salt

  • 1 Tbsp. + 1 tsp. Bomba Calabrian chili blend

  • 1 tsp. Freshly squeezed lemon juice

  • 1⁄4 cup freshly torn mint leaves

*Click on the spice(s) for more suggested uses

Directions:

  • Set a deep pan filled with the sunflower oil over medium-high heat

  • Slice the zucchini into round coins approximately 1⁄4 inch thick

  • When the oil is hot (350 degrees is optimal) fry the zucchini coins in small batches until golden brown and crisp at the edges

  • Drain the zucchini on a paper lined sheet pan

  • In a mixing bowl whisk the vinegar, olive oil, salt and Bomba spice blend together

  • Add the zucchini to the liquid ingredients and allow to marinate for at least two hours, better yet

    refrigerated overnight

  • At this point the zucchini can be stored in the refrigerator for up to one week

  • To serve, allow the zucchini to come to room temperature, add the lemon juice and mint and stir to

    combine