These Fried Cucumbers are crispy on the outside, and soft on the inside. They can be baked or fried. Perfect for entertaining!
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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...
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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.
- 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.
- Mustard: I used provencal mustard, but you could use Dijon mustard or yellow mustard.
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🔪 Instructions
- Mustard Dip: Mix vegan mayo and mustard until thoroughly blended.
- Cucumber: 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.
- 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: 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.
🍽 Serving
- Mustard dip (in recipe card)
- Green Goddess Dip
- Vegan Ranch Dressing
- Sweet Mustard Dressing
- Turmeric Tahini Dressing
- Vegan mayo
- Basil Dill Vinaigrette
Either fried or baked these breaded cucumber are a fun treat! Another great way to cucumbers is in a Benedictine recipe.
*Don't forget to come back and leave your feedback and star rating.
🧂 You May Need
📋 Recipe
Fried Cucumbers
Ingredients
Fried Cucumber
- 1 large English cucumber
- ½ 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
Mustard Dip
- ½ cup vegan mayo - I used Vegenaise
- 2 tablespoons Provencal mustard
Instructions
- If baking, preheat oven to 450°F.
Mustard Dip
- Mix vegan mayo and Provencal mustard until blended. Set aside.
Cucumber
- Cut off the ends of cucumber and slice into ¼" slices (or a little bigger).
- Mix corn meal, mustard powder, tarragon flakes, and salt in a bowl.
- In a separate bowl, pour unsweetened plain almond or soy milk.
- In assembly line fashion - dip cucumber into almond or soy milk, then corn meal mixture. Put dredged cucumber on a plate.
- Frying: Heat canola oil (you will need about a ¼" or so covering the pan) to 350°. If you don't have a thermometer you can test the oil by dropping a couple of drops of water into oil. If it sizzles, it's ready. Place dredged cucumber pieces into oil, frying in batches. Cook on each side until golden brown and crispy. Baking: Cook cucumber at 450°F for 20 minutes, then flip and cook for another 20 minutes, or until crispy on both sides.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Lindsay says
I wouldn't have thought to try this but it did make me laugh because I can never tell the difference between cucumbers and zucchinis in the refrigerator. I think I'm going to try making this!
Paul says
Looks Delicious, I'm going to have to try this recipe!
Joscelyn | Wifemamafoodie says
Sounds like a tasty snack, almost like fried pickles!
Willow Moon says
Fried pickles are on my list to make one of these days!
lynn says
Hi Willow, you caught my attention with those 2 words together...fried and cucumber. And Tarragon is an herb that needs some love, so glad you gave it. These intrigue me and think they'd be a big hit with my family. Thanks for sharing, Lynn
J. Gilbert says
Wow, although I love cucumbers, I never imagined a fried cucumber recipe! Yet, I have to admit that you have me ready to try one. 🙂 Thanks for sharing!
Caroline says
I must try these yum
James White says
what a wonderful suggestion
Pavani says
Very interesting recipe -- never thought of frying cucumbers, but it sure sounds delicious.
Here's wishing you and your family a very happy New Year.
Willow Moon says
Thank you, and Happy New Year to you as well!
Miranda Nahmias says
Such a good idea! Fried cucumber actually sounds really good 🙂
Willow Moon says
It is actually really good! It makes me want to try more outside the box ideas!