Zucchine Fritte

Wash the zucchini thoroughly and trim both ends. Using a mandoline or a very sharp knife, slice the zucchini into thin rounds, approximately 2-3 millimeters thick.

Place the sliced zucchini in a colander, sprinkle generously with 5 grams of fine sea salt, and toss gently to coat. Let them rest for at least 30 minutes to draw out excess water.

After 30 minutes, firmly press the zucchini slices with paper towels or a clean kitchen towel to remove as much moisture as possible. This step is crucial for crispiness.