I love fried eggplant, but now that I've fried cucuzza, it just may be my go-to. I like to fry mine dark, so they are really crunchy, with the squash so mild and creamy inside.
Fried Cucuzza Makes about 30 pieces
4 tablespoons canola oil
1 8-inch piece of cucuzza, peeled, seeded and sliced into 1/4-inch wheels
2 eggs, beaten
2 cups dry bread crumbs, plus more as needed
Parmesan cheese, to taste
Marinara sauce for dipping, if desired
Fresh parsley, if desired
Heat oil in large skillet over medium-high heat. Dip cucuzza slices in egg, then in crumbs, and place in hot oil.
Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels set atop.
No comments:
Post a Comment