"Janet Bostwick" > wrote in message
...
> On Wed, 3 Jul 2013 14:38:15 +0200, "ViLco" > wrote:
>
>>Janet Bostwick wrote:
>>
>>>> the frying oil so, is there someone who did such a thing? Do I have
>>>> to eggwash also the interior part of the two zucchini slices, as if
>>>> the eggs would help keeping it from falling apart?
>>>> I was asking on another ng but the guy disappeared and I have bags of
>>>> zucchini incoming from Mom
>>
>>> I would make the zucchini "sandwich", pin it together with toothpicks,
>>> and then dredge the total sandwich.
>>
>>Oh yeah, this sounds... sound! The gold ol' toothpicks
>>
>>> My thinking is that this kind of
>>> sandwich would do best in a deep fat fryer or else in a decent amount
>>> of oil in a pan, rather than planning on browning and cooking one side
>>> and then flipping the zucchini to brown the other side. That's the
>>> way I have seen other food done that is in several layers.
>>
>>True. I always fry in deep oil so this won't be an issue.
>>With this your toothpick tip in mind I'm already planning the fillings for
>>these "sandwiches": mozzarella and anchovie, fontina and ham (or speck),
>>tomato sauce and mozzarella, unsmoked bacon and caciotta...
>>Thanks!
>
> send extras to me. They all sound delish.

.... me first, I'm nearest <g>
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