Name: Fried Cucumbers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 large English cucumber; 1/2 cup cornmeal; 1 tablespoon mustard powder; 2 teaspoon tarragon flakes; 2 tablespoons unsweetened plain almond or soy milk; Canola oil (or other high heat oil); Pinch salt; 1/2 cup vegan mayo (- I used Vegenaise); 2 tablespoons Provencal mustard

Is Cucumber Good Cooked?

I never thought that I would use these two words in the same sentence, but here they are: Fried Cucumbers. There, I said it.

It sounds strange, right? Well, it actually does not taste strange at all, it is really good. It tastes a lot like Fried Squash.

Fried Cucumber, really? Yup, I am officially a new fan of cooking cucumber.

I did leave instructions for baking also, in case you want a slightly healthier version. Which reminds me, there are many Korean recipes that use stir-fried cucumbers, hmmm...

❤️ Why You'll Love Them

They're done in less than 30 minutes.
They are crispy on the outside and soft on the inside.
They can be baked or fried.

🧾 Ingredients

English cucumber: I used an English cucumber for the taste and because of its thin skin. You could use another type of cucumber, but you will want to peel it first.
Cornmeal: Adds a crunchy texture. When I updated this recipe I used gluten free panko breadcrumbs because I found out I have a corn intolerance since creating this recipe. I prefer cornmeal, but both work. Since making this recipe with panko breadcrumbs, I've tried two different brands: Kinnikinnick Gluten Free Panko Style Bread Crumbs and Kikkoman Panko Style Coating. I prefer the Kinnikinnick because of the texture and stickability.
Mustard powder: Adds a spicy note.
Tarragon flakes: Add an anise flavor.
Unsweetened plain almond or soy milk: To dredge the cucumber in. You could use your favorite dairy-free milk.
Salt: Enhances flavor.
Canola oil: I used canola because it can be heated to high temperatures. You could use another high heat neutral oil.
Vegan mayo: For dipping. Adds a rich creamy flavor. I like Follow Your Heart brand.
Mustard: I used provencal mustard, but you could use Dijon mustard or yellow mustard.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Sliced cucumber on a cutting board with bowl of dry mixture and bowl of soy milk. Battered cucumber on a parchment paper lined baking sheet.

Step 1: Cut off the ends and slice cucumber into ¼" slices. Mix cornmeal, mustard powder, tarragon, and salt in a bowl.

In a separate bowl, pour unsweetened plain almond or soy milk. Dip cucumber slices into almond milk, then corn meal mixture.

Battered and cooked cucumber on a parchment paper lined baking sheet.

Step 2: To pan fry: Heat canola oil in a large frying pan to 350°. If you don't have a thermometer you can test the oil by sprinkling a few drops of water in the pan. If they sizzle, the oil is ready. You can also test the oil with a wooden spoon. Bubbles will form around the spoon when it's hot.

Place dredged cucumber slices into oil, frying in batches. Cook on both sides until crispy.

To bake: Place cucumber slices on a parchment paper lined baking sheet. Cook cucumber at 450° for 20 minutes or until crispy on both sides.

🥡 Storage

This fried cucumber recipe is best served fresh. If you cannot eat all of it, you can store it in an airtight container in the fridge for up to 5 days.

For leftovers I recommend baking it at a low temperature until warmed through.