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

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