Fried Cucumbers? No, I’m not talking about it’s more popular cousin, the fried green tomato. These are your everyday garden cucumber fried to perfection with a crispy panko coating. Ya’ll this is the essence of summer dinners in my childhood!
My parents always planted a huge garden every summer and if there was an abundance of bounty, it was always tomatoes and cucumbers. I’m not sure if my Mom invented this recipe to use up some of that bounty or if she found the recipe in one of her gazillion cookbooks and magazines but I’m forever grateful either way.
I haven’t made these often enough in my adult life but I decided to break out the recipe for one of our Memorial Day meals this weekend. It was that special moment that invoked so many memories as I walked through the steps of this recipe.
The trick to getting a good coating on these cucumbers is to make sure your dry the slices well and then use the three ingredient dredge. Dip slices in the flour then egg and finally panko crumbs.
These cucumbers should be fried low and slow in a shallow amount of oil. Be sure to salt generously as soon as they come out of the hot oil.
- 2 cucumbers, peeled and sliced
- 1 cup all-purpose flour
- 2 eggs
- 2 cups Italian panko crumbs
- vegetable oil
- Peel and slice the cucumbers and make sure you pat them dry to remove excess water.
- Dip the cucumbers into flour, egg wash and then bread crumbs.
- Fry in a shallow pan with a small amount of oil…low and slow.
- Be sure to sprinkle them with salt as soon as they come out of the hot oil.