Here’s an interesting idea! This recipe comes from an old cookbook called “Legacy” put out for Elder Services by some of the seniors from the Merrimack Valley. This family recipe was donated by Esme Rajapaske, and I must admit it’s having me look at cucumbers a little differently lately! If you are looking for something different to do with your cukes, give this a try!
- 1 large or 2 medium-sized cucumbers
- salt and pepper to taste
- 1 egg
- 1 tablespoon all purpose flour
- 1/2 cup dry breadcrumbs
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
First, peel and cut your cucumbers into 2-3 inch spears. Spoon out the seeds (I ate these as I went along) and sprinkle them with salt and pepper. Steam the cukes until they are just tender.
Put the breadcrumbs and flour and 1/2 teaspoon of salt into a shallow bowl.
Beat the egg into a separate bowl. Dip your cukes into the egg first.
Then into the breadcrumbs!
Roll them around until they’re well coated.
Heat 3 tablespoons of the vegetable oil in a large skillet over high heat. Once hot, lower the heat to medium and fry the cukes until all sides are golden brown.
Remove the slices from the skillet with a slotted spoon and drain them on paper towels.
These are a taste sensation best served hot. Enjoy!