Categories
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Fried Cucumber |
Tips: Kirby cucumbers are short (about 6in
long) and very crisp, which makes them
ideal for pickling and frying.
Because cucumbers contain lots of
water, the instructions in step 1 are
very important. The salt helps to draw
out the water, which is the absorbed by
the paper towels.
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Prep Time: 37 min
Cook Time: 57 min
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Yield:5 1/2 - 6 dozen
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INGREDIENTS: |
| 4 |
small Kirby cucumbers (about 1lb), cut into 1/8 - 1/4in thick slices |
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| 1 tsp |
kosher salt, divided |
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| 3/4 cup |
cornstarch |
|
| 1/2 cup |
self-rising white cornmeal mix |
|
| 1/4 tsp |
ground black pepper |
|
| 1/4 tsp |
ground red pepper |
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| 3/4 cup |
lemon-lime soft drink |
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| 1 |
large egg, lightly beaten |
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vegetable oil |
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Ranch dressing or desired sauce |
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DIRECTIONS:
- Arrange cucumber slices between layers of paper towels. Sprinkle with 1/2 tsp kosher salt; let stand 20 minutes.
- Combine cornstarch and next 3 ingredients. Stir in soft drink and egg. Dip cucumber slices into batter.
- Pour oil to depth of 1/2in into a large cast-iron or heavy skillet; heat to 375`F. Fry cucumbers, 6-8 at a time, about 1 1/2 minutes on each side or until golden.
- Drain on paper towels. Sprinkle with remaining 1/2 tsp kosher salt, and serve immediately with dressing or sauce.
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