Fried Cucumbers
These Fried Cucumbers are crispy on the outside, and soft on the inside. They can be baked or fried. Perfect for entertaining!
Servings: 4
Calories: 276kcal
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 (optional)
- 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:Place battered cucumber slices on a parchment paper lined baking sheet. Bake cucumber at 450°F for 15-20 minutes or until crispy.
Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 257mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 2.6mg | Calcium: 37mg | Iron: 1.2mg
