Fried Green Cucumbers Recipes

MOM'S FRIED CUCUMBERS

Steps:

• 1. Wash and slice off both ends of cucumbers rub each end of cucumber till it shows a slight foam. This helps get rid of the bitterness. Cut cross or lengthwise 1/4 inch thickness, with rind still on.
• 2. 4 Lg Eggs beaten in bowl set a side. Now your mixture of flour and spices in a separate bowl.
• 3. Heat oil in skillet on medium high. Don't let the oil get to high or it will burn. Dip, cucumbers in egg and then in flour mixture, place in hot oil. Cook till golden brown. After through cooking put your salt and pepper on to taste. If you want it crunchier you may double dip in egg and flour. Serve Hot.........

FRIED GREEN CUCUMBERS

Steps:

• Whisk the flour together with 2 tablespoons salt and 2 tablespoons pepper in a mixing bowl; set aside. Beat the eggs in a separate mixing bowl; whisk in the milk, 1 teaspoon salt, and 1 teaspoon pepper until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip the cucumber slices into the beaten egg, then press into the flour. Gently place the cucumber slices into the hot oil and cook until golden brown on both sides, about 3 to 4 minutes. Drain on a paper towel-lined plate, allowing to cool 5 minutes before serving.

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.

STIR-FRIED CUCUMBER

Steps:

• Cut the ends off the cucumber, and cut the cucumber into 3 or 4 segments crosswise.
• Cut each segment lengthwise into slices - neither wafer-thin nor too thick - discarding the outside slice on each side to reduce the amount of cucumber skin.
• Then cut the pile of slices in half, lengthwise to give you narrow rectangles.
• Peel the garlic cloves, squash with the side of a large knife, then chop.
• Cut the spring onions into 1cm lengths, using all but the very leafiest end.
• In a wok, heat a little vegetable oil until it is smoking, add the garlic and spring onion and fry for a few seconds before addding the cucumber slices.
• Stir-fry until the cucumber pieces are all hot, but taking care not to overcook them. The cucumber should still taste crunchy and fresh.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

CUCUMBER CHIPS

Steps:

• Slice cucumber. Lay on paper towels to remove moisture from the outsides.
• In a bowl combine breadcrumbs with a sprinkle of salt and pepper. In another whisk your egg and in a third pour in your flour (you can season this too).
• Dunk each piece in the flour, then the egg, then coat with the breadcrumbs.
• Preheat air fryer to 350 degrees for a few minutes, then spray basket with olive oil spray and lay coated pieces inside in a single layer.
• Cook for about 8 minutes flipping them over halfway thru. Remove when as crispy as you'd like. You can get them extra crispy by spraying olive oil spray on top 2 minutes before cook time is complete.

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.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute.
• Repeat this step to create layers of crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.