Cookbook Club

Ingredients

• 2 large Zucchini (cut into ½‑inch thick slices, trimmed to roll length)
• 3 slices Fontina Cheese (thinly sliced)
• 1 lb Onion (peeled and chopped)
• 2 egg whites Egg Whites (separated from yolks)
• 3 Tbsp Corn Starch (for batter)
• 1 cup Bread Crumbs (plain or Italian seasoned)
• 2 cups Frying Oil (high‑smoke‑point oil such as canola or vegetable)
• 2 rolls Sub Rolls (Hala) (soft sandwich rolls)
• 2 Tbsp Pickled Jalapeño Slices (store‑bought)
• 1 cup Barbecue Potato Chips (crushed for topping)
• 1 tsp Salt (for onion cooking and seasoning fried zucchini)
• 0.25 tsp Black Pepper (optional)

Instructions

1. Make Onion Puree

   Chop the onion into small chunks, add to a skillet with 1 tsp salt, and sauté over medium heat for about 15 minutes until the pieces are soft and translucent but not browned.

   Time: PT15M

   Temperature: medium

2. Blend Onion Puree

   Using an immersion blender (or food processor), blend the softened onions until smooth and slightly thick but spreadable. Set aside.

   Time: PT3M

3. Slice Zucchini

   Trim the zucchini ends and cut into ½‑inch thick slices, adjusting length to fit the sub rolls.

   Time: PT5M

4. Prepare Batter

   Separate the yolks from 2 eggs, discard or reserve yolks, and whisk the egg whites in a bowl. Stir in 3 Tbsp corn starch until smooth.

   Time: PT3M

5. Bread Zucchini

   Set up two shallow bowls—one with the egg‑white mixture, the other with bread crumbs. Dip each zucchini slice first in the egg mixture, let excess drip off, then coat generously with breadcrumbs. Place coated slices on a baking sheet and let rest for 5 minutes to set the coating.

   Time: PT5M

6. Fry Zucchini

   Heat 1‑2 inches of oil in the skillet to about 350°F (medium‑high). Fry the breaded zucchini in batches, 2‑3 minutes per side, until golden brown. Remove with tongs, drain on paper towels, and sprinkle with salt.

   Time: PT10M

   Temperature: 350°F

7. Toast Rolls

   Slice the sub rolls lengthwise. If desired, place them cut‑side up under the broiler for about 1 minute to lightly toast.

   Time: PT2M

   Temperature: broiler

8. Spread Onion Puree

   Generously spread the onion puree on the bottom half of each roll.

   Time: PT2M

9. Layer Zucchini and Cheese

   Arrange the fried zucchini slices on top of the puree, then layer 3‑4 slices of Fontina cheese over the zucchini.

   Time: PT2M

10. Melt Cheese

    Place the assembled sandwiches under the broiler until the Fontina melts, about 30‑60 seconds.

    Time: PT1M

    Temperature: broiler

11. Add Toppings and Serve

    Top the cheesy side with pickled jalapeño slices and a handful of crushed barbecue potato chips. Serve immediately while hot and crunchy.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

58 g

Fat

32 g

Fiber

6 g

Ingredient Substitutions

• Instead of Zucchini: Yellow Squash
• Instead of Fontina Cheese: Mozzarella, Provolone
• Instead of Onion: Shallots
• Instead of Egg Whites: Aquafaba
• Instead of Corn Starch: All‑Purpose Flour
• Instead of Bread Crumbs: Panko
• Instead of Frying Oil: Peanut Oil
• Instead of Sub Rolls (Hala): Hoagie Rolls
• Instead of Pickled Jalapeño Slices: Fresh Sliced Jalapeños
• Instead of Barbecue Potato Chips: Tortilla Chips

Equipment Needed

• Cutting Board
• Chef’s Knife
• Large Skillet
• Immersion Blender
• Mixing Bowl
• Second Mixing Bowl
• Baking Sheet
• Paper Towels
• Tongs
• Spoon
• Measuring Spoons and Cups
• Oven Broiler

Critical Steps — Do Not Skip

• Achieving the right onion puree consistency (smooth but spreadable)
• Ensuring the zucchini coating adheres before frying
• Maintaining oil temperature around 350°F to avoid soggy coating
• Broiling just long enough to melt cheese without burning

Chef Tips from the Video

• Use a high‑smoke‑point oil like canola to get a crisp, golden crust without smoking.
• Add a pinch of smoked paprika to the breadcrumb mix for extra depth.
• Crush the barbecue chips just before topping to keep them crunchy.
• If you prefer a softer roll, lightly brush the inside with melted butter before toasting.

Troubleshooting

Storage

Refrigerator: Onion puree can be stored in an airtight container for up to 3 days; fried zucchini is best eaten same day but can be refrigerated for 2 days and reheated in a hot oven.

Freezer: Not recommended for the assembled sandwich; texture of chips and zucchini will suffer.

Room temperature: Assembled sandwich should be consumed within 2 hours; otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the onion puree a day ahead and store refrigerated.
• Bread the zucchini slices, place on a tray, cover, and refrigerate up to 4 hours before frying.
• Pre‑measure corn starch, breadcrumbs, and spices to speed up assembly.

Frequently Asked Questions