Ingredients
1
medium zucchini (6 oz), trimmed
1
garlic clove, halved lengthwise
Directions
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.
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.
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.
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