 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Kirby cucumbers are short (about 6 inches long) and very crisp, which makes them ideal for pickling and frying. Ingredients:
4 small kirby cucumbers (about 1 lb.), cut into 1/8- to 1/4-inch-thick slices |
1 teaspoon kosher salt, divided |
3/4 cup cornstarch |
1/2 cup self-rising white cornmeal mix |
1/4 teaspoon ground black pepper |
1/4 teaspoon ground red pepper |
3/4 cup lemon-lime soft drink |
1 large egg, lightly beaten |
vegetable oil |
ranch dressing or desired sauce |
Directions:
1. Arrange cucumber slices between layers of paper towels. Sprinkle with 1/2 tsp. kosher salt, and let stand 20 minutes.
2. Combine cornstarch and next 3 ingredients. Stir in soft drink and egg. Dip cucumber slices into batter.
3. Pour oil to depth of 1/2 inch into a large cast-iron or heavy skillet; heat to 375°. Fry cucumbers, 6 to 8 at a time, about 1 1/2 minutes on each side or until golden. Drain on paper towels. Sprinkle with remaining 1/2 tsp. kosher salt, and serve immediately with dressing or sauce.
4. Note: We tested with White Lily Self-Rising White Cornmeal Mix.
|
|