Instructions:

Prepare the marinade: Mince the garlic and chop the fresh mint. Mix them with the vinegar and about 3 tablespoons of olive oil in a bowl. Set aside.

Cut and dry the zucchini: Slice the zucchini into ⅛ to ¼-inch thick rounds. Salt the zucchini slices and let them rest for about 10 minutes. This will draw out moisture. Afterward, place the zucchini slices on a rack or paper towels to dry for an hour.

Fry the zucchini: Heat the olive oil in a frying pan to between 338°F (170°C) and 356°F (180°C). Fry the zucchini in batches until golden, about 2-3 minutes per batch. Transfer the fried zucchini onto paper towels to drain excess oil.

Marinate and store: Toss the fried zucchini in the prepared marinade and store in an airtight container. Refrigerate for at least 8 hours to allow the flavors to meld. This dish improves after a day or two.

Variations:

For a lighter version: You can opt for air-frying the zucchini instead of deep-frying.

Herb substitutions: If you're not a fan of mint, you can replace it with basil for a different flavor profile.

Dietary needs: This recipe is naturally vegetarian and gluten-free. If you're vegan, ensure you use a plant-based olive oil.

Tips:

Double frying technique: For extra crispy zucchini, you can fry them in two stages, letting them rest in between to crisp up even more.

Zucchini choice: I recommend using baby zucchini as they have firmer flesh, which holds up better during frying.