Fried Cacuzza. Italian cacuzza squash cut into wheels, breaded, and fried until golden brown.
This post is very special to me and I am very happy to be able to share this recipe with all of you: Fried Cacuzza “Gagootz”.
I am sure some of you are wondering, “What the heck is a cacuzza, or a gagootz?” For more information on that specific topic check out my previous post here: Italian Cacuzza Stew.
I have grown so many of these awesome vegetables that I will be making many cucuzza recipes in the future. In this recipe I decided to try something different and fry up some pieces of cacuzza. I really had no idea if this would work. I knew that eggplant, zucchini, and summer squash fry up nicely.
However, I did not know if cacuzza, which is technically a gourd, would fry up well.
My concern was the water content of the cacuzza. I typically cook the cacuzza as a stew (see this recipe) and when I do this, there is a lot of liquid that is released from the cacuzza. So, with that as my only reference point, I figured the cacuzza would not fry well and just kind of fall apart.
To my surprise I was wrong!
In fact, the cacuzza fried up better than zucchini and summer squash does. The cacuzza held its form just as well as eggplant. Maybe even a bit better.
Just be sure you do not cut the cacuzza thicker than 1/4 inch. Any thicker thank this and the cacuzza will be tough and under cooked, or you will run the risk of burning the breading while trying to soften the thick pieces of cacuzza.
I really hope you enjoyed reading this post, Fried Cacuzza. I know you might not be able to find a cacuzza (more on that below in the “Invent Your Recipe” section), but I appreciate you taking the time to read this post.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Fried Cacuzza
Preparing the Cacuzza:
- Begin by washing and peeling the cacuzza. Next, cut the cacuzza into ¼ inch thick wheels and discard the ends.
- Next, in a large bowl add the 2 cups of breadcrumbs, salt, ground black pepper, garlic powder, and dried oregano and mix.
- In another bowl whisk 4 eggs to form an egg wash. For each cacuzza piece, coat with egg and then dredge in the bread crumbs.
- Repeat this process until all of the cacuzza is breaded. Use additional eggs and breadcrumbs as needed.
Frying the Cacuzza:
- In a large skillet add 2 cups of canola oil and bring to a high heat.
- Next, add in enough cacuzza pieces to fill the pan and fry on both sides until golden, about 2 minutes per side (4-5 minutes total), ensuring not to crowd the skillet.
- Remove the fried cacuzza and set aside on paper towels to drain. Repeat this process until all of the cacuzza is fried. Use additional canola oil as needed.
How To Serve Fried Cacuzza:
- The fried cacuzza is best served as an appetizer with marinara sauce. The two recipes below might pair well with this dish.
- Try this recipe: Roasted Tomato Sauce
- Try this recipe: Whole Wheat Pasta Aglio e Olio with Broccoli
The Recipe
Fried Cacuzza
Ingredients
- 1 cacuzza 24-36 inches or 4 zucchini
- 4-6 eggs
- 2-3 cups plain breadcrumbs
- 2-3 cups canola oil
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. fried oregano
Instructions
Preparing the Cacuzza:
- Begin by washing and peeling the cacuzza. Next, cut the cacuzza into ¼ inch thick wheels and discard the ends.
- Next, in a large bowl add the 2 cups of breadcrumbs, salt, ground black pepper, garlic powder, and dried oregano and mix.
- In another bowl whisk 4 eggs to form an egg wash. For each cacuzza piece, coat with egg and then dredge in the bread crumbs.
- Repeat this process until all of the cacuzza is breaded. Use additional eggs and breadcrumbs as needed.
Frying the Cacuzza:
- In a large skillet add 2 cups of canola oil and bring to a high heat.
- Next, add in enough cacuzza pieces to fill the pan and fry on both sides until golden, about 2 minutes per side (4-5 minutes total), ensuring not to crowd the skillet.
- Remove the cacuzza and set aside on paper towels to drain. Repeat this process until all of the cacuzza is fried. Use additional canola oil as needed.
To Serve:
- The fried cacuzza is best served as an appetizer with marinara sauce.
Invent Your Recipe
Nutrition
Invent Your Recipe:
For this dish, Fried Cacuzza, I used cacuzza squash that I grew in my garden. I know finding a cucuzza squash in the store is near impossible, but if you ask around your garden friends or Italian friends or Sicilian friends, they might have one they can give you. They will be so impressed you knew what a gagootz was that they will happily give you one. Plus, they will probably have so many growing they will be looking to offload one.
I have also made this recipe before with eggplant, yellow squash, and zucchini. Pasta with fried zucchini would make a wonderful dish. I will have to add that to the website. You might be wondering.
This fried cacuzza dish uses plain breadcrumbs and egg to form the coating. You can definitely use seasoned breadcrumbs, and probably even flour or corn meal to form the coating.
Frequently Asked Question About Cacuzza:
What does cucuzza taste like?
This vegetable when picked young, at about 3 feet long will taste similar to a zucchini or summer squash, but will also have a taste similar to a cucumber. It is a subtle unique flavor.
Is cucuzza the same as zucchini?
No. Cacuzza is actually a gourd with beautiful white flowers. Zucchini is a summer squash.
What is Italian cucuzza?
Cacuzza is actually a gourd with beautiful white flowers. The plants grow as a vine and can get over 10 feet long. I grow my cacuzza up and over a large trellis. The vegetable grows about 3-4 feet, however, I have seen some grow as big as 6 feet long.
Is cucuzza skin edible?
Yes, however, depending how long or thick the cacuzza is I would not recommend eating it. The skin can be tough or bitter when the cacuzza is too large. I would recommend peeling the skin before using it.
For more recipe ideas like this Fried Cacuzza Recipe, check out our side dish recipes.
For even more ideas check out our pinterest page.
