Cut the zucchini into slices of 1 cm. Spread in a colander sprinkle with salt to remove excess water, and leave all that for about an hour. Bring to boil the oil in a frying pan. Flour the slices after they dry well and fry until they become crisp. Drain on absorbent paper before serving and sprinkle with Solandia vincotto. Do not add salt.
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