Active Time

　　15 min

　　Total Time

　　45 min

　　

Ingredients

Makes 1 servings

　　1 medium zucchini (6 oz), trimmed

　　1/2 teaspoon salt

　　1 garlic clove, halved lengthwise

　　1/4 cup olive oil

　　1 tablespoon all-purpose flour

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.