1 Servings 45 min Cook
1 Large Zucchini
1/4 Cup Olive Oil
1 Tbsp Wheat Flour
1 Clove Garlic
1/2 Tsp Salt
Halve garlic clove lengthwise.
Halve zucchini crosswise, then cut each half lengthwise into 1/8-inch-wide slices and cut slices lengthwise into 1/8-inch-thick strips.
Toss with salt in a large medium-mesh sieve set over a bowl and drain 30 minutes.
Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
Cook garlic in oil in a 7- to 8-inch heavy skillet over moderately high heat, turning occasionally, until golden, 1 to 2 minutes.
Discard garlic.
While garlic is cooking, toss zucchini with flour in a small bowl, then add to oil and fry, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes.
Transfer zucchini to paper towels to drain.
Serve immediately.
