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Old 03-07-2013, 12:59 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

How do you cook a double eggwashed and breaded zucchini? A double is a
couple of zucchini with something in between them, something like a slice of
ham or mozzarella. I'm almost sure it would separate in 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
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin



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Old 03-07-2013, 12:59 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

ViLco wrote:

How do you cook a double eggwashed and breaded zucchini? A double is a
couple of zucchini


SLICES (sorry I forgot)
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin


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Old 03-07-2013, 01:29 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

On Wed, 3 Jul 2013 13:59:09 +0200, "ViLco" wrote:

How do you cook a double eggwashed and breaded zucchini? A double is a
couple of zucchini with something in between them, something like a slice of
ham or mozzarella. I'm almost sure it would separate in 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. 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.
Janet US
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Old 03-07-2013, 01:38 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

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!
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin


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Old 03-07-2013, 02:24 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

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.
Janet US


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Old 03-07-2013, 02:27 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles



"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
--
--
http://www.helpforheroes.org.uk/shop/

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Old 03-07-2013, 03:56 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

On Wednesday, July 3, 2013 4:59:09 AM UTC-7, ViLco wrote:
How do you cook a double eggwashed and breaded zucchini? A double is a

couple of zucchini with something in between them, something like a slice of

ham or mozzarella. ...



I was asking on another ng but the guy disappeared and I have bags of

zucchini incoming from Mom


Janet B. gave you the answer I would, but if you are looking for other ideas: If we have big zucchini when we are cooking meat on the barbecue grill, we will slice them, spread olive oil on them, sprinkle with herbs, and quickly grill them.
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Old 04-07-2013, 02:33 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

In article , "ViLco"
wrote:

How do you cook a double eggwashed and breaded zucchini? A double is a
couple of zucchini with something in between them, something like a slice of
ham or mozzarella. I'm almost sure it would separate in 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 don't think they will stay together unless you run a couple three
toothpicks through the 'sandwich.' Good luck and do tell.

--
Barb,
http://www.barbschaller.com, as of April 8, 2013.
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Old 05-07-2013, 07:59 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

Cheryl wrote:

I think zukes are just a little too firm to roll up without breaking,
even sliced paper thin. I think it would work better to boil or nuke
the slices just par before trying to roll them up with a filling. I
really like this idea though.


Good point, Cheryl. If the super thin slices break when rolling, just a
quick heating should solve that problem.

My favorite deep fried veggie is sweet potatoes. I've never tried to make
them yet but I loved them at a restaurant that we went to every friday night
for years. I'm sure you have to cook them until just barely done, then
batter and deep fry. very tasty.

I also love corn fritters especially when using fresh sweet white corn. With
those, you can either salt them and eat as a side (and even dip in ketchup
if you are so inclined), or sprinkle powdered sugar on them for a dessert.
Either way is "good eats" to me.

G.


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Old 05-07-2013, 08:03 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

On 7/5/2013 12:59 PM, Gary wrote:
Cheryl wrote:

I think zukes are just a little too firm to roll up without breaking,
even sliced paper thin. I think it would work better to boil or nuke
the slices just par before trying to roll them up with a filling. I
really like this idea though.


Good point, Cheryl. If the super thin slices break when rolling, just a
quick heating should solve that problem.

My favorite deep fried veggie is sweet potatoes. I've never tried to make
them yet but I loved them at a restaurant that we went to every friday night
for years. I'm sure you have to cook them until just barely done, then
batter and deep fry. very tasty.

I also love corn fritters especially when using fresh sweet white corn. With
those, you can either salt them and eat as a side (and even dip in ketchup
if you are so inclined), or sprinkle powdered sugar on them for a dessert.
Either way is "good eats" to me.

G.


Sweet potatoes sliced into strips and done tempura style are insanely
delicious.
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Old 05-07-2013, 10:14 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

On Fri, 05 Jul 2013 14:59:04 -0400, Gary wrote:


I also love corn fritters especially when using fresh sweet white corn. With
those, you can either salt them and eat as a side (and even dip in ketchup
if you are so inclined), or sprinkle powdered sugar on them for a dessert.
Either way is "good eats" to me.


I've never made corn fritters before because I thought fritters were
always deep fried, which doesn't seem to be the case because I've
spent some time this morning looking at a LOT of different recipes. I
found one that called for maple butter, which according to the recipe
was equal parts (real) maple syrup and butter. Yum!

--
Food is an important part of a balanced diet.
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Old 05-07-2013, 10:15 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

On Fri, 05 Jul 2013 13:03:42 -0600, casa bona wrote:

Sweet potatoes sliced into strips and done tempura style are insanely
delicious.


+1

--
Food is an important part of a balanced diet.
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Old 05-07-2013, 11:26 PM posted to rec.food.cooking
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Default eggwashed and breaded zucchini: doubles

On 7/5/2013 2:03 PM, casa bona wrote:

Sweet potatoes sliced into strips and done tempura style are insanely
delicious.


Tempura fried vegetables are just delicious, sweet potatoes and
cauliflower are probably my favorites, but I like all of them. Tempura
shrimp is good, but we had won-ton wrapped shrimp that was almost as good.

Becca


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