Steps

1. Trim the ends off 3 Zucchini, then cut them in half lengthwise, and then into quarters or sixths lengthwise.
   🕒 01:10
2. Remove the thin membranes from 500g Chicken Gizzards and make 1-2 shallow cuts into the thicker parts.
   🕒 02:00
3. Heat EV Olive Oil (to taste) or vegetable oil in a pot and fry the Zucchini at 180°C (350°F) until lightly golden brown.
   🕒 03:26
4. Transfer the fried Zucchini to a plate or rack.
   🕒 04:09
5. Sprinkle Salt (to taste) onto the cleaned Chicken Gizzards and rub gently.
   🕒 04:15
6. Fry the prepped Chicken Gizzards in EV Olive Oil (to taste) or vegetable oil.
   🕒 04:49
7. Transfer the fried Chicken Gizzards to a plate or rack.
   🕒 05:13
8. Add 120g Sugar to a small saucepan, heat it until melted and lightly colored to create caramel.
   🕒 05:22
9. Add 120cc White Wine Vinegar to the caramel to make a sweet and sour agrodolce sauce.
   🕒 06:04
10. Add the fried Chicken Gizzards and Zucchini to the sauce and toss to coat.
    🕒 06:21
11. Lightly sprinkle Salt (to taste) over the sauced Zucchini, then add and mix in 40g Raisins.
    🕒 06:46
12. Taste and adjust the flavor with additional Sugar (to taste) and White Wine Vinegar (to taste) if more sweetness is desired.
    🕒 07:22
13. Finish by adding plenty of Fresh Mint (1/2 bunch) and mixing. This mint is key for a clean aftertaste and balancing the overall dish.
    🕒 07:49