Spanish Sweet & Savory Zucchini | The MOST Irresistible Zucchini Dish
This Spanish Sweet & Savory Zucchini, known as Calabacin Frito con Miel de Caña, is filled with flavors, seriously easy to make and done in a little over 30 minutes. Serve it as a tapas appetizer next to an ice cold beer for the best moment of your day.
This recipe hails from the beautiful province of Córdoba in Southern Spain. It´s another one of those dishes from the unknown Spanish kitchen. Meaning, it´s a dish that is not very popular, as it´s a regional recipe only known to those from the area.
The secret to this recipe is to cut the zucchini, salt it and then let it rest for 15 minutes. This will extract the water from the zucchini. That way once you cook it, it keeps its firm texture without any mush to the zucchini.
TIPS & TRICKS to Make this Recipe: I coated the slices of zucchini with flour before frying. You can use cornstarch to make it gluten free. For the sweetness I used honey, but you can use agave syrup to veganize the recipe. You can serve this dish warm, at room temperature or even chilled.
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Watch the Video Below on How to Make Spanish Sweet & Savory Zucchini
Spanish Sweet & Savory Zucchini | Calabacin Frito con Miel de Caña
- 1/4 cup extra virgin olive oil 60 ml
- 2 zucchini
- 1/2 cup all purpose flour 60 grams
- 2 tbsp honey 42 grams
- pinch sea salt
- dash black pepper
- handful fresh parsley
Wash and pat dry the zucchini, then cut each one into rounds that are 1 cm thick (a little over a 1/4 inch), place the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, then season with sea salt on both sides and let them rest for 15 minutes
After 15 minutes transfer the slices of zucchini over paper towels and pat completely dry
Heat a large fry pan with a medium heat and add in the olive oil
Meanwhile, add the flour into a bowl, season with black pepper and mix, then coat each slice of zucchini in the flour, making sure to shake off any excess flour
Once the oil is hot but not smoking, add the coated slices of zucchini into the pan, all in a single layer, cook in batches, go for 2 to 3 minutes per side or until lightly golden fried, then transfer over a wire rack
Once all the zucchini has been cooked, transfer it into a serving dish, in a circular design, then drizzle the honey over the zucchini and sprinkle with finely chopped fresh parsley, enjoy!
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