Begin by washing and peeling the cacuzza. Next, cut the cacuzza into ¼ inch thick wheels and discard the ends.
For each cacuzza piece, coat with egg and then dredge in the bread crumbs.
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.