Best Fried Cucumbers Recipes

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.

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 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 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 STUFFED CUCUMBERS

Steps:

• Using a small sharp knife, remove the seeds and fleshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornflour. Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture.
• Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary.
• When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean.
• Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter.
• Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve.

EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS

Steps:

• If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
• Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
• If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
• Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).

STIR-FRIED CUCUMBERS

Steps:

• Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
• Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
• Then rinse them in water and dry them with kitchen paper.
• Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
• Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
• Add the sesame oil, mix and serve.

CAJUN FRIED CUCUMBERS

Steps:

• Season cucumbers with salt, pepper and Cajun seasoning.
• Dip the slices in the beaten eggs.
• Coat the slices with breadcrumbs.
• Heat the bacon drippings and fry the cucumbers until brown on both sides.
• Drain and serve hot.

FRIED FISH SANDWICHES WITH CUCUMBERS AND TARTAR SAUCE

Steps:

• Tartar Sauce
• Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
• Fish and assembly:
• Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 1/2 cup flour, and 1/2 cup cornstarch in a medium bowl. Whisk remaining 1/4 cup flour and 1/4 cup cornstarch in another medium bowl.
• Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°F.
• Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
• Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
• Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
• Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°F-130°F, 7-9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
• Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
• Do Ahead
• Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

WEIGHT WATCHER'S CAJUN FRIED CUCUMBERS

Steps:

• 1. season the cucumbers with cajun seasoning, salt and pepper, to taste.
• 2. dip the cucumber slices in the beaten eggs. coat the slice with bread crumbs.
• 3. heat the bacon drippings and fry the cucumbers until brown on both sides. drain and serve hot.

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.

OKLAHOMA-STYLE FRIED CUCUMBERS

Steps:

• Dip cucumber slices in egg, then dredge in bread crumbs.
• Heat a large skillet over mediun-high heat, add oil: Fry cucumbers slices until browned, turning once.
• Drain well on paper towels, Serve hot.

DEEP FRIED CUCUMBERS ( PICKLES )

Steps:

• Wash and peel the cucumbers, then cut lengthwise. Roll cucumbers in flour until well coated then drop into preheated pan of cooking oil. Salt & Pepper to taste.

"FRIED CUCUMBERS"

Steps:

• 1. Cut cucumbers into 8 pieces.combine egg cream and thyme;mix well.dip cucumber slices in egg mixture;roll in cracker meal. season with salt and pepper.
• 2. Fry in butter until golden.

STIR-FRIED SHRIMP WITH CUCUMBERS AND ONIONS

Steps:

• 1. Shell and devein shrimp. Sprinkle with salt and pepper then add cornstarch and toss to coat. 2. Peel cucumbers. Cut lengthwise in half and seed then cut crosswise in 1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root. 3. Heat oil. Add garlic stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes). 4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry stir-fry until it evaporates. Remove ingredients from pan. 5. Heat remaining oil. Add remaining salt, then minced ginger root stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes). 6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: * For the cucumbers and onion, substitute 2 or 3 green peppers, diced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CORN MEAL BATTER FRIED CATFISH ON PICKLED CUCUMBERS WITH RED PEPPERS

Steps:

• In a four quart pot heat the oil to 325 degrees Fahrenheit. Season both sides of the fish with salt and pepper. Dredge the fillets in the flour. Coat each piece evenly and shake off any excess flour. Dip the fillets into the egg and then dredge in the cornmeal. Fry the catfish in the oil for three minutes. Do this in two batches. Drain the catfish on paper towels and serve while still hot on a pile of the pickled vegetables.