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Oxmoor House Photo by: Oxmoor House

Fried Cucumbers

Kirby cucumbers are short (about 6 inches long) and very crisp, which makes them ideal for pickling and frying.

Southern Living AUGUST 2010

  • Yield: Makes about 5 1/2 to 6 dozen
  • Total:57 Minutes

Ingredients

  • 4 small Kirby cucumbers (about 1 lb.), cut into 1/8- to 1/4-inch-thick slices
  • 1 teaspoon kosher salt, divided
  • 3/4 cup cornstarch
  • 1/2 cup self-rising white cornmeal mix
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 3/4 cup lemon-lime soft drink
  • 1 large egg, lightly beaten
  • Vegetable oil
  • Ranch dressing or desired sauce

Preparation

1. Arrange cucumber slices between layers of paper towels. Sprinkle with 1/2 tsp. kosher salt, and let stand 20 minutes.

2. Combine cornstarch and next 3 ingredients. Stir in soft drink and egg. Dip cucumber slices into batter.

3. Pour oil to depth of 1/2 inch into a large cast-iron or heavy skillet; heat to 375°. Fry cucumbers, 6 to 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.

Note: We tested with White Lily Self-Rising White Cornmeal Mix.

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Fried Cucumbers recipe

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