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Courgettes Escabeche

ingredients

8 courgettes
1 sprig mint
4 cloves garlic, peeled
light olive oil
red or white wine vinegar
salt

method

1. Trim off the ends of the courgettes, rinse and dry them. Slice diagonally 1/4 in (1/2 cm) thick: spread these slices out in a single layer on a clean cloth or kitchen paper and blot dry with another cloth or kitchen paper.

2. Heat plenty of oil in a deep-fryer to 350°F (180°C) and fry the courgette slices a few at a time until they are pale golden brown and slightly crisp on the surface.

3. Finish draining on kitchen paper while you fry the remaining batches. Separate the mint leaves, rinse and dry them. Chop the garlic coarsely.

4. Spread half the fried courgette slices out in a wide, fairly deep non-metallic dish. Sprinkle with a little salt and with half the chopped garlic. Moisten with plenty of vinegar.

5. Place half the mint leaves, laid flat, on top of this layer. Repeat with the remaining half of the ingredients. Use enough vinegar to soak the courgettes but they should not be drenched in it.

6. Cover with cling film and chill for several hours, preferably overnight.

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