The Bread and Zucchini in Carriage are simple stuffed sandwich bread, then fried in plenty of oil. A recipe that wraps sandwich bread with other ingredients, such as excellent grated zucchini, ham, and cheese slices, but you can replace them as you like using melting cheese or other cold cuts. A very easy appetizer or main dish to make, a real delicacy.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Bread and Zucchini in Carriage
- 2 zucchini
- 4 slices cooked ham
- 8 slices sandwich bread
- 8 slices cheese slices
- 2 eggs
- to taste salt
- to taste pepper
- 2.1 cups peanut oil
- 1.25 cups breadcrumbs
Tools for Bread and Zucchini in Carriage
- Pots
- Slotted Spoon
- Colander
- Grater
- Spoon
- Plates
- Rolling Pin
- Cutting Board
- Fork
- Thermometer
Steps for Bread and Zucchini in Carriage
To cook Bread and Zucchini in Carriage, start with the zucchini, which should be washed, dried, and grated.
Grate the zucchini directly into a colander with a plate underneath to catch the liquid they release.
Salt and pepper to taste, mixing, and let it rest for at least 30 minutes.
To remove all the water, squeeze them with your hands.
On a cutting board and using a rolling pin, flatten the sandwich bread, and assemble the bread in carriage.
On the first slice, place a spoonful of zucchini, followed by a cheese slice, cooked ham, another cheese slice, zucchini, and close with a slice of bread.
Now use the fork to seal the edges of the bread well.
In a plate, beat one egg at a time and dip the bread in it, covering every part.
Finally, pass it in the breadcrumbs, making sure to cover it as best as possible to prevent the cheese from leaking out during cooking.
Once all 4 bread and zucchini are ready, bring the sunflower oil to a temperature of 347°F / 356°F (the ideal frying temperature)
Pass one bread at a time inside, cook for 2 minutes per side, turning with a slotted spoon.
Once cooked, you will see a golden crust on top, place them on a plate with absorbent paper for the excess oil.
Serve immediately as soon as they are made, nice and hot and stringy.
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