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Along with a huge pile of those crispy pockets, you get celery and blue cheese dressing, just like buffalo wings, in a 1,670-calorie dish. ... Crispy Zucchini Fritte | Maggiano's Little Italy.
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From fritters and fries to bread and tuna boats.
The Italian dish of pizza fritta (pl.: pizze fritte) originated in Naples, and is usually made by frying a disc of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone , which is then fried.
The dish combines zucchini, eggs, cheese, flour, and usually bacon, along with seasonings and sometimes other ingredients. [1] [2] The dish takes approximately an hour to produce. [3] The zucchini is grated and combined with the other ingredients into a thick batter and baked until firm, typically in a Lamington pan.
A higher cooking temp will lead to crispy but tender zucchini, so 400 tends to be the go-to. Finally, elevating the zucchini while baking allows the heat to surround it, with moisture falling away
Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium. [4] It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available.
Layers of tender zucchini roasted with Parmesan and Gruyère, garlic, and fresh thyme, then topped with crispy panko bread crumbs and baked until golden brown.