Fried Cucumber
Yield
2 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cracker crumbs
|
* |
| 1 | each |
eggs
beaten |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cracker crumbs
|
* |
| 1 | each |
eggs
beaten |
|
| 1 | x |
vegetable oil
|
*
|
Directions
Peel cucumber and cut lengthwise into ¼ inch slices.
Pat dry between paper towels; sprinkle with salt and pepper.
Dip slices in cracker crumb, then in egg, and again in crumbs.
Deep fry in hot oil at 390 degrees until delicately browned.
Drain on absorbent paper.
