Zucchine alla Scapece 🥒

Zucchine alla Scapece is a classic Southern Italian antipasto that celebrates the beauty of summer zucchini. Lightly fried until crisp, then dressed with garlic, basil, mint, vinegar, and fruity olive oil, it’s simple, vibrant, and packed with flavor.

✨ This dish is built off three main foundations:

• Paper-Thin Fried Zucchini - crisp, delicate, and beautifully golden

• Fresh Garlic & Herbs - basil and mint bring brightness and aroma

• A Light Scapece Dressing - white wine vinegar and fruity olive oil create the perfect sweet-and-sour balance

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🎥 Full recipe for subscribers below!

Serves 4–6 as an antipasto

• 6-8 small zucchini

• Peanut oil, for frying

• Flaky sea salt

• Freshly cracked black pepper

• 1 large clove garlic, very finely minced

• 1 small handful fresh basil leaves, thinly sliced

• 1 small handful fresh mint leaves, thinly sliced

• 2–3 tbsp white wine vinegar

• Fruity extra virgin olive oil (Sicilian or Ligurian)

1. Using a Japanese mandoline, slice the zucchini paper-thin (about 1–2 mm thick).

2. Lay the slices on paper towels and gently pat them dry to remove excess moisture.

1. Heat the peanut oil to 175°C (350°F).

2. Fry the zucchini in small batches until deeply golden, crisp, and lightly curled. Avoid overcrowding the pan so they fry evenly.

3. Between each batch, allow the oil to recover its temperature before frying the next round.

4. Transfer the zucchini to a rack or paper towels to drain.

1. Season the warm zucchini with flaky sea salt and a few grinds of freshly cracked black pepper.

1. Very finely mince the garlic.

2. Roughly chop the basil and mint.

3. Gently toss the herbs together.

1. Scatter the minced garlic, basil, and mint evenly over the zucchini.

2. Lightly spritz with the white wine vinegar, just enough to lightly dress the zucchini without soaking them.

3. Finish with a drizzle of fruity extra virgin olive oil.

4. Gently toss the zucchini in a bowl or on a platter until evenly coated.

1. Let the zucchini rest for 10–15 minutes before serving, allowing the garlic, herbs, and vinegar to lightly perfume the zucchini while they retain their crisp texture.

• Choose Small Zucchini - Small, firm zucchini have fewer seeds, a sweeter flavor, and a lower water content, allowing them to fry up crisp and delicate rather than soft.

• Don’t Crowd the Oil - Fry in small batches and allow the oil to return to 350°F (175°C) between batches. Stable oil temperature keeps the zucchini light, crisp, and beautifully golden instead of greasy.

• Go Easy on the Vinegar - The vinegar should lightly perfume the zucchini, not pickle them. A gentle spritz is all you need to create the signature sweet and sour balance of a classic scapece.

• Rest Before Serving - Allow the finished zucchini to rest for 10 to 15 minutes. This gives the garlic, basil, mint, olive oil, and vinegar time to meld while the zucchini still retain much of their crispness.

• Best the Same Day - Zucchine alla Scapece are at their peak within a few hours of making them, when they’re still lightly crisp but have absorbed all of the fresh herbal aromas.

Vermentino di Gallura DOCG (Sardinia) - Crisp citrus, Mediterranean herbs, and bright acidity mirror the basil, mint, and olive oil while refreshing the palate after the fried zucchini.

Fiano di Avellino DOCG (Campania) - A fuller-bodied southern white with notes of white flowers, hazelnut, and stone fruit that complements the sweet zucchini and the delicate tang of the vinegar beautifully.

• 6–8 small zucchini

• 1 large garlic clove

• 1 small handful fresh basil

• 1 small handful fresh mint

• Peanut oil

• Flaky sea salt

• Freshly cracked black pepper

• White wine vinegar

• Fruity extra virgin olive oil (preferably Sicilian or Ligurian)

Crispy fried zucchini, fragrant basil and mint, delicate garlic, and a light splash of vinegar come together in a timeless Southern Italian antipasto that’s bright, refreshing, and perfect for summer. 😊