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

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

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

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

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

"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/

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.

wrote:

> 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.

I like them grilled too, I grill often and every time there's someone asking
me to grill tons of zukes, peppers and eggplants. It's years I've learnt to
fire up a second grill and let them have a go at that with their damn
veggies, give me MEAT
LOL
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

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.