Fried Zucchini Po Boy
Prep Time: 30 minutes Cook Time: 30-45 minutes Servings: 2 sandwiches Source: Culinary Vegetable Institute at The Chef’s Garden A Good Po Boy is a thing to behold. To execute the most memorable […]
Ingredients
- 2 hoagie buns or 2 small loaves of New Orleans French Bread
- 2 qts vegetable oil, for frying
- 2 cups of Panko or other Japanese breadcrumbs
- 1½ cup of grated Parmesan cheese (optional)
- 2 teaspoons of kosher salt
- 2 large eggs
- ½ cup water
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- ¾ cup of flour
- 1 lb baby zucchini
- 2 heads baby lettuce
- 2 Toybox Tomatoes
- 10 pickled wax beans (see recipe!)
- Mayonnaise, for assembly and serving
- Hot sauce, for serving
- Salt TT
Directions
- Slice the baby zucchini on a bias into pieces that are ½ cm in thickness and 2-3 inches in length.
- Remove the end pieces of the zucchini and set these aside for compost.
- In a medium bowl, season the remaining slices with the measured kosher salt and toss to distribute.
- Slice 10 pickled Wax beans on a bias and reserve for serving and sandwich assembly.
- Wash, dry, then shave the baby lettuces into strips.
- Using a serrated knife, slice the toybox tomatoes to your desired thickness.
- Add the vegetable oil to a 3 or 4 Qt sauce pot and set aside.
- Combine the Parmesan and breadcrumbs in a medium bowl and toss.
- In a separate bowl, whisk together the eggs, water, chili powder, garlic powder, onion powder, paprika, and cayenne.
- Add the flour to the bowl of zucchini and toss well to coat the slices evenly.
- Working in batches, shake off any excess flour from a handful then transfer them to the eggwash. Ensure they are fully covered and that the egg wash adheres before gently allowing lifting them and allowing them to drain for a few seconds.
- Transfer the now wet slices to the breadcrumb and cheese mixture.
- Coat the slices and press the crumbs into the sides.
- When all of the slices are coated, gently shake them in your hands to remove any loose crumbs before transferring them to a baking tray.
- Repeat this breading process with all of the zucchini slices then clean the area and wash your hands.
- Begin heating the frying oil to 385F.
- While the oil is warming, use any method to toast the inside of the hoagie buns.
- Once they are toasted, reserve them in a warm spot.
- Prepare a tray with a rack or paper towels to drain the zucchini once it is fried.
- When the oil has reached 385F, work quickly to pinch the breaded slices of zucchini, pulling the tips towards each other.
- Drop the pinched pieces in the fryer and move on to do several more. As you pinch these pieces and fry them, they should hold their curled shapes.
- Fry the pieces for about 1½ – 2 minutes or until they are golden brown and crispy.
- Drain the pieces on the prepared surface then ensure the oil again reaches 385F before continuing with the next batch. It is helpful to skim the oil with a fine mesh strainer in-between batches so as to avoid burning crumbs that have fallen loose.
- To assemble the sandwich, generously spread mayonnaise on both sides of the buns.
- Shingle the slices of tomato on one side then top them with the sliced lettuce and pickled wax beans.
- Gently season this assembled salad with a pinch of salt.
- Transfer the still hot zucchini oysters to the sandwiches and serve immediately.
- You can accompany the sandwich with additional mayonnaise, pickles, and your favorite hot sauce.
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