Italians know that the really good zucchini are usually not very large – not more than 1 1/2 inches across and no longer than 6 inches.  If one can find zucchini with the flowers still attached, they have surely found the freshest around.  The skin should be very bright in color and have a glossy skin.

Before using the zucchini, the Italians soak it in a basin of cold water for about ten minutes.  It is then scrubbed under running water until it feels clean and smooth.  The ends are cut off and they are ready for some gourmet Italian dishes.

When I ran across Zucchine fritte all’aceto – Fried Zucchini with Vinegar – I was intrigued.  First cut the cleaned zucchini into sticks about 1/4 inch thick.  Sprinkle these with salt and set them aside on paper towels for half an hour.  Then blot them all with clean paper towels to remove as much liquid as possible.

Have vegetable oil about 1/4 inch deep in your hot pan.  Lightly dip the zucchini in flour and slide them into your oil.  Don’t do to many at a time.  You don’t want them to steam, but fry.  Turn them as they brown.  When nicely golden transfer to a deep dish with a slotted spoon and immediately sprinkle with 2 or 3 tablespoons of good wine vinegar.  You will hear them sizzle.  Bury two cloves of smashed garlic amongst the zucchini sticks and season with black pepper.  Serve at room temperature.  If you don’t want an real strong garlic taste, you can remove the garlic cloves after five minutes and you will have a milder version.   This is just one of the many dishes Italian chefs have created to use their favored Spring zucchini!