Cayenne Crispy Zucchini Sandwich
Rated 5.0 stars by 1 users
Servings
2
Crispy Zucchini Sandwich 🥪. Recipe below
Author:Sophie Falcon
Ingredients
- 1 zucchini, cut into lengthwise slices
- 1 egg
- 1/4 cup flour
- 1/4 cup bread crumbs
- 2 tbsp Parmesan cheese
- 1 tsp paprika
- 1 tsp cayenne pepper
- Salt and pepper to season
- 2 cups vegetable oil or low smoke point oil
-
@fourfathersfoodco cayenne hot sauce
- 1/4 cup ricotta
- 1 garlic clove
- 1/2 tsp salt
- 2 tsp olive oil
- 2 dashes truffle oil (optional)
- 1 tbsp pistachios, shelled and crushed
- Antipasto peppers
- Arugula
- Hot Honey
- Provolone cheese
- 2 slices focaccia
Directions
Make the ricotta condiment
In a food processor, add the pistachios and blend until more finely chopped. Add in the ricotta, garlic, olive oil, salt and truffle oil. Blend until well combined.
Make the crispy zucchini
In a shallow bowl, beat the egg. In a separate shallow baking tray, combine the flour, paprika, cayenne, salt and pepper. Mix with a fork until well combined.
Combine the bread crumbs with the Parmesan cheese using a fork.
- redge the zucchini slices in the flour. Dip the slice into the egg mixture and then coat the zucchini with the breadcrumbs. Repeat this step for the remaining zucchini.
- Preheat the oil to 375F in a Dutch oven. Fry the zucchini for 1- 2 minutes each side or until golden brown.
- You can also bake the breaded zucchini at 425F for 7-8 mins if you’d prefer not to fry.
- Assemble the sandwich
- Spread the cayenne hot sauce on the top half of the sandwich.
- Spread the ricotta mixture on the bottom half of the sandwich.
- Layer the bottom half with the zucchini and provolone. Drizzle with hot honey. Top with antipasto peppers and arugula.
- Place the other half of the sandwich on top.
- Serve immediately and enjoy!
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