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
Salt and pepper
Serving size: 4
Prep time: 10 minutes
Cook time: 2-3 minutes
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.