Fried Green Cucumbers

3
adturbeville 0

"Fried Green Cucumbers is made almost by the same steps as fried green tomatoes."

Ingredients 25 m {{adjustedServings}} servings 550 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 4169 mg
  • 167%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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  1. 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.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 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.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 3

  1. 3 Ratings

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amcr03
7/8/2010

They turn out hard rubbery when hot, when starting to cool they turn cold. Cucumbers aren't meant to be fried.

Mike
6/1/2014

I have tried them this way before using the flour. I also use corn meal sometimes and my secret recipe I use crushed crackers. That adds just enough salt to the cucumbers. Use an egg and water presoak before rolling in crackers crumbs. Best way I found to crush the crackers is to place a tube of crackers inside a gallon zip-lock and seal it all but about an inch for air to escape. Then use a can of soup or veggies and roll it over the crackers until they are crumbled to your liking. The good thing about this classic is you can enjoy them all year round.

brittbritt
8/12/2011

Yum!