Slice the zucchini on a steep diagonal about ⅓-inch thick.
Lay on racks and set out to dry for at least an hour. The traditional method is to dry them in the sun. Or, sprinkle the zucchini slices with some salt and let the salt draw out the moisture. After about an hour, rinse the zucchini and pat dry.
In a 12" frying pan, heat the oil.
When the oil is shimmering, add some of the zucchini slices, don't crowd the pan.
Fry until golden brown, turning once.
Lift the pieces out of the oil with a slotted spoon (a spider strainer works well) and place immediately into a bowl. No need to drain.
Keep adjusting the heat to make sure the oil is very hot before adding more zucchini. They should fry up quickly.
Repeat until all the zucchini is fried.
Once all the zucchini pieces are in the bowl, while still hot, add the garlic, mint, salt and pepper.
Let marinate for at least 2 hours at room temperature.