Fried Cucuzza Squash

By Seth Fera-Schanes

You go in your your local grocery store and see a 2 foot long squash.  It is thin, green and says “cucuzza.”  If you had Italian grandparents growing up you might be familiar with this food.  I called my mom for suggestions on preparation and was told when she was a kid her family would dip in a light batter and fry them up.  Below is my easy to prepare recipe for Cucuzza squash.


1 Cucuzza squash – sliced into thin rings (about 1/4 in)
2 medium eggs
1/4 cup flour
Vegetable oil
Salt and pepper

Serving size: 4
Prep time: 10 minutes
Cook time: 2-3 minutes


Fried Cucuzza Squash


Wash and slice Cucuzza squash into rings.  They are really large so you probably only need to use half and reserve the other half for a separate recipe.  In a bowl beat two eggs and then whisk in 1/4 cup flour.  Dip Cucuzza squash slices into batter and allow excess to drip off before adding to oil.

In a pot over medium-high heat add about 12 oz vegetable oil.  Once oil is hot, add squash slices in small batches.  Cook until golden brown on one side (about 1 minute) and carefully flip over.  Cook until golden brown on the reverse side.  Remove from heat and add to a slotted rack.

While fried squash is still hot, add salt and pepper to taste.

Categories: Food

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