Name: Fried Zucchini Salad
Ingredients: 6 Zucchini - (4" long; 2 to 2 1/2 lbs); 2 tb Salt; 3 tb Balsamic vinegar; 2 tb White wine vinegar; 3/4 ts Sugar; 3 tb Extra-virgin olive oil; 3 sm Garlic cloves; smashed; 3/4 ts Oregano; 1/2 ts Dried red pepper flakes; Salt; to taste; Freshly-ground black pepper; to taste; 4 c Olive oil

Fly from all occasions of temptation, and if still tempted, fly further still. If there is no escape possible, then have done with running away and show a bold face and take the two-edged sword of the Spirit. Some temptations must be taken by the throat as David killed the lion; others must be stifled as David hugged the bear to death. Some you had better keep to yourselves and not give air. Shut them up as a scorpion in a bottle. Scorpions in such confinement die soon, but if allowed out for a crawl and then put back into the bottle and corked down, they will live a long while and give you trouble. Keep the cork on your temptations, and they will die of themselves.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Sami	Taste4	6	servings

INGREDIENTS

6		Zucchini – (4" long; 2 to 2 1/2 lbs)
2	tb	Salt
3	tb	Balsamic vinegar
2	tb	White wine vinegar
3/4	ts	Sugar
3	tb	Extra-virgin olive oil
3	sm	Garlic cloves; smashed
3/4	ts	Oregano
1/2	ts	Dried red pepper flakes
		Salt; to taste
		Freshly-ground black pepper; to taste
4	c	Olive oil

INSTRUCTIONS

Cut 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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