Fried Cucumbers Recipes

FRIED CUCUMBERS

Steps:

• Note - the orginal recipe didn't have ingredient amounts. When I submitted the recipe, Zaar wouldn't take it without amounts, so I just estimated. I haven't tried this recipe, and I'm just posting as a request from one of the message board topics. So go easy on the ratings and please provide tips.
• Select cucumbers that are firm and preferably thin-skinned and small-seeded.
• Peel, if you wish, slice into 1/8" slices and dip in beaten egg mixture (the eggs with milk). Dredge in flour or preferably Italian seasoned bread crumbs.
• Fry in margarine or vegetable oil till browned on both sides.
• Drain on a paper towel, salt and pepper and top with Parmesan cheese. A great appetizer or side dish.
• Note - hot sauce in the egg mixture or cayenne in the flour or breadcrumbs might kick it up a bit.

FRIED CUCUMBERS WITH LEEKS

Steps:

• Thinly slice the cucumbers and layer on paper towles to absorb the moisture, allow to drain for at least 30 minutes.
• Trim off the root end of the leeks and discard; juliienne the white part of the leeks only, discarding the dark green tops; Rinse the leeks in cold water and drain very well.
• Heat a large non-stick frying pan and add oil, butter, and cucumbers; Saute over medium-high heat for 5 minutes, tossing ALL the time.
• Brown the cucumbers and add the leeks and parsley, saute for 2 to 3 minutes more, until the leeks collapse, add salt and pepper to taste, serve.

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.