Fried cucumbers not often seen on dining table. Meanwhile, they will greatly surprise and delight lovers of original savory snacks, and before you cook them, you need to thoroughly stock up on beer.

Don’t forget that cucumber slices are fried salted, and add a lot at the end soy sauce. Starch breading will provide them with a strong golden brown crust, making each block especially appetizing. Hot mashed potatoes will complement them in the best possible way.

Coriander peas, sunflower or flax seeds can be a worthy alternative to sesame seeds.

Ingredients

• cucumbers 5 pcs.
• garlic 2-3 cloves
• chilli
• sesame 1 tbsp. l.
• salt 1 tsp.
• soy sauce 1.5 tbsp. l.
• vegetable oil 2 tbsp. l.
• corn starch 2 tbsp. l.
• greenery

Preparation

1. Wash the cucumbers and cut into four to eight pieces. Add a teaspoon of salt and mix thoroughly, then leave for 15-20 minutes to drain off any unnecessary juice.

2. Hot peppers Cut the chili into thin rings. Use the amount according to your taste. Peel a few cloves of garlic, rinse and cut into thin slices or cubes.

3. Take a kitchen towel or napkin and dab the cucumbers on all sides to remove excess moisture.

4. Place the bag in a bowl, then add cornstarch to the bag to coat the cucumbers.

5. Add the dried cucumbers to the bag, lift the edges and mix thoroughly until the cucumbers are covered with starch.

6. Place the frying pan on the stove, pour in a little vegetable oil and leave to heat up. After a couple of minutes, add the garlic and chili pepper. Fry for 30-40 seconds so that the garlic gives off its aroma and the pepper its spiciness. Remove garlic pieces and peppers from pan.

7. Add breaded cucumbers to the aromatic hot oil and continue frying high fire until golden brown on all sides.

Fried cucumbers are my SECRET OVERALL-CONSUMING PASSION! I adore them in the most different types and I know a couple of dozen recipes in combination with other products, in different cuts, in different marinades...

Fried cucumbers with garlic - one of the most simple recipes, where all other ingredients, except cucumber, are either seasonings or technological components. This recipe focuses on the most important thing I love about fried cucumbers - their texture! Well, soy sauce plays an important role - it gives the rolls fried cucumbers interesting brownish tint.

This dish, of course, can be made without soy sauce, but then the color will be different, much lighter. In short, soy sauce can be replaced with an increased amount of salt. Honey can be replaced with sugar. Mint can be replaced with any other fresh herb seasoning. But garlic cannot be replaced with anything - it creates flavor here. True, you can supplement it with chili if you like it very spicy.

Peel the long cucumber and cut it into slices about 3 mm thick.

Mix the marinade from 2 tbsp. vegetable oil, 2 tbsp. soy sauce and 1 tsp. honey in a large plate.

Marinate the cucumber slices for at least 1 hour, preferably 2-3. During marinating, it is advisable to turn them over and mix them several times. Keep in mind, cucumbers will release water, i.e. The plate should not be completely flat.

Just before frying, peel and chop the garlic clove. So far it's big.

We tear off the parsley and mint leaves from the hard branches and finely chop them along with the garlic. By the end of frying the cucumbers, the greens should already be ready.

Fry the cucumber in a preheated frying pan over medium heat in a small amount of vegetable oil on both sides, turning, until lightly browned.

Laying out more stripes warm cucumber on some flat surface, sprinkle them with chopped herbs and garlic and wrap them into rolls with a fork.

Marinate the fried cucumber with garlic under film in the refrigerator for at least 12 hours, preferably a day.

By the end of marinating, the dish acquires spicy taste And the most delicate consistency, and also has enough original look- the cucumbers turn out slightly transparent, very beautiful embossed rolls. Can be speared for canapés, or taken with a fork or serving tongs.

Until recently, fried cucumbers were considered exotic dish related to oriental cuisine. But recently it has been successfully transferred to the domestic menu and has quite taken root as a original breakfast. As you know, cucumbers are a low-calorie product that contains many vitamins. Therefore, by simply frying them, you can treat yourself and your loved ones to a tasty and at the same time healthy dish.

• Fresh cucumbers – 3-4 pcs.
• Egg – 1 pc.
• Flour – 2-3 tbsp. spoons,
• Salt - to taste
• Black ground pepper– a pinch,
• Sunflower vegetable oil.

Wash the cucumbers and cut into slices.

Prepare the batter for frying. To do this, add flour, a little salt and pepper to the beaten egg. Stir egg batter with a fork. It should have a slightly runny and homogeneous consistency.

Dip each cucumber slice into the batter and then fry until golden crust in a well-heated frying pan.

• cucumber – 2 pcs.
• garlic – 1 clove
• Sichuan huajiao pepper – 1 tsp.
• dried chili – 4 pcs.
• peanut butter(or other vegetable) – 2 tbsp.
• white sugar – ½ tsp.
• salt – ¼ tsp.

Absolutely simple, but delicious snack. Soak dried chili in water for 20-30 minutes, then cut into 2 cm pieces, it is better to shake out the seeds. Peel the garlic and cut into slices. You need a long cucumber, preferably with a low seed content. Wash the cucumber, cut into pieces about 5-6 cm long, then cut the pieces lengthwise into four parts.

Using a knife, carefully cut off some of the pulp with seeds from each slice. Place the slices in a single layer on a plate and add salt, let stand for 5-6 minutes, no longer needed.

In a wok, heat the peanut oil over low heat and fry the huajiao pepper until slightly darkened, just a little. Add chili pepper and sugar to the wok, continue to fry, stirring constantly, until the sugar dissolves. Add cucumbers to the wok, stir the contents of the wok and continue frying for literally 15-20 seconds. The cucumbers should be completely covered with a layer of oil.

Remove the wok from the heat, let cool, and transfer the contents of the wok to a serving plate. You can improve the taste of the dish by adding a little soy sauce and Weijing (monosodium glutamate) flavoring seasoning, stir and refrigerate, covered, overnight, and then serve as a cold appetizer.

• two or three large cucumbers,
• 300 grams of minced meat or meat (originally lamb, but I tried it with any, it’s still delicious),
• onion head,
• spices: salt, pepper and curry.

Peel the cucumbers, cut into large strips, peel and cut the onion into half rings.

Then fry the meat (minced meat) in hot oil in a frying pan or in a multicooker bowl.

After 10 minutes, add the onions, after another five minutes, the cucumbers.

Season with salt and pepper, sparing no pepper (the dish should be spicy), add curry. The main thing is that the onions and cucumbers are fried and not stewed, since in the original the dish is prepared on open fire and partly in oil burning directly in the frying pan. Fry the cucumbers for no more than 7 minutes.

The dish can be served on the table seasoned with mayonnaise, and can be eaten not only hot, but also cold; in my opinion, cold is even tastier. Bon appetit!

• Salted cucumbers
• Carrot
• Garlic
• Mayonnaise
• Oil for frying

Grate unpeeled cucumbers coarse grater, drain the liquid. Fry in vegetable oil, the remaining liquid should evaporate and the cucumbers should lightly fry. Raw carrots Peel and grate on a medium grater. Fry, well, it’s a loud word, dry it or something)) Combine carrots with cucumbers. Ratio cucumbers-carrots adjusted according to the degree of salinity of the cucumbers. My cucumbers were very salty, so the carrots were a little larger in volume. Crush a clove of garlic and chop finely.

Add just a little mayonnaise.

Stir and spread on black bread.

• beef – 300 gr.
• carrots – 2 pcs.
• onion– 1-2 pcs.
• medium-sized cucumbers – 3 pcs.
• ground red pepper – 1 tsp.
• garlic – 5-6 teeth.
• vinegar - 1 tbsp. l.
• vegetable oil – 50 g.

First of all, you need to prepare all the ingredients for the Korean fried cucumber salad.

Wash the beef, remove membranes and cut into thin strips along the grain.

Heat vegetable oil in a frying pan and fry the beef until cooked. Transfer the meat to the pan.

Carrots for Korean salad Wash, peel and cut fried cucumbers into long strips, fry until soft in a frying pan with vegetable oil. Ready carrots transfer to meat.

Peel the onion, finely chop and fry in the same oil as the carrots, add to the meat and carrots.

Cut the cucumbers into slices and fry until transparent butter. Ready cucumbers Place in a pan with other ingredients of Korean fried cucumber salad.

Peel the garlic, squeeze through a press, mix with ground red pepper. Roll into a small ball.

Place a lump of garlic and pepper into the pan with the ingredients of the Korean salad with cucumbers and beef. Heat on fire sunflower oil and pour it directly onto the lump of garlic in order to fully reveal the aroma. Mix all the ingredients and place the saucepan with the salad in the refrigerator for 3 hours.

Korean fried cucumber salad is ready!

Fried cucumber salad is best served with a side dish of rice, as it turns out to be somewhat greasy. Or let the fat drip off the ingredients before serving.

• Cucumbers with thin skin - 5 pcs.
• bread crumbs or flour,
• ground black pepper,
• salt,
• vegetable oil.

Wash the cucumbers and cut into slices (if the skin is hard, it is better to peel it). Roll cucumbers in breadcrumbs or flour. Fry until golden brown in a hot frying pan in vegetable oil mixed with salt and ground black pepper. Place the prepared cucumbers on a paper towel to drain off excess oil.

We are accustomed to eating cucumbers raw, and many may twirl their nose before such an intricate dish as fried cucumber salad. But if this phrase hurts the ear, then taste buds some gastronomic innovators will be pleasantly surprised. Let's face it, fried cucumbers are not an acquired taste. The taste is vaguely reminiscent of zucchini. Therefore, we advise you to start by preparing a salad of fried cucumbers in small quantities and experimenting with adding ingredients. How do you choose the most suitable recipe, feel free to cook for the whole family.

Ingredients:

Fresh cucumbers— 500 grams

Bulb onions- 1 head

Bulgarian pepper— 1-2 pieces

Tomatoes– 3-4 small fruits

Vegetable oil- for frying

Spices: salt, ground black pepper

How to fry cucumbers

Rinse the cucumbers and dry with a kitchen towel. Remove the stems. Cut into strips. If the cucumbers are large, you must first salt them, let them sit for 15 minutes and drain the juice. Place in a frying pan with heated vegetable oil. Fry, stirring, until soft (no more than 5 minutes).

The main ingredient is ready, now you can experiment. Peel the onions, cut them into half rings, and fry them in vegetable oil. Add to cucumbers. Stir, add salt and pepper to taste.

Let's try!

You can diversify the salad with fried cucumbers and onions, bell pepper. It also needs to be peeled, removing the stem and seeds, cut into half rings and fried until soft in a frying pan.

Let's try!

The taste of fried cucumber salad will be even more piquant if you add a little fried tomatoes. Wash them, dry them with a kitchen towel, small tomatoes cut into circles. Fry in vegetable oil on one side so that the tomatoes do not turn into porridge.

Add chopped garlic.

Fried cucumber salad with carrots and garlic

• Garlic – 5 cloves.
• Carrots – 2 medium-sized pieces.

Pour into the frying pan a small amount of sunflower oil, heat it up very high and fry the cucumbers, cut into very thin circles. Over the course of 3 minutes, bring them to a “golden crust” state. Place on a plate.

Peel the carrots and grate them, preferably on a fine grater, put them in a frying pan and fry them in the same way for several minutes over high heat. Then add the cucumbers to the carrots, as well as garlic passed through a press, add red and black pepper, salt, a little sugar, paprika, coriander, and everything you like. Over medium heat, reheat the fried cucumber salad for a few minutes, and you can try it or roll it into jars.

Fried cucumber salad with soy sauce and sesame seeds

• Cucumbers – 5 medium-sized pieces.
• Garlic – 4 cloves.
• Sesame seeds – 2 tablespoons.
• Soy sauce – 2 tablespoons.
• Hot ground red pepper - to taste.
• Salt - to taste.

Cut the cucumbers lengthwise into 4 parts, add salt, mix, and leave for 20 minutes. In the meantime: cut the garlic lengthwise into slices, fry, adding pepper in oil, in a well-heated frying pan until golden color(a few minutes). We also put cucumbers here, fry them, add soy sauce, salt and sesame seeds, mix and you can try the fried cucumber salad.

Cucumber salad with meat “simple”

• Cucumbers – 4 medium-sized pieces.
• Onion – 1 piece, large.
• A piece of meat, any kind, minced meat - 300 grams will do.

Peel the cucumbers and onions, cut them: cucumbers into strips, onions into thin half rings. Cut the meat into small cubes, or use minced meat, fry in oil, add onion after 10 minutes, and after another 5 minutes, add cucumbers. Fry for 10 minutes, add spices and seasonings.

The fire should not be weak so that the fried cucumber salad gets a golden crust and is fried.

Until recently, fried cucumbers were considered an exotic dish belonging to oriental cuisine. But recently it has been successfully transferred to the domestic menu and has taken root as an original breakfast. As you know, cucumbers are a low-calorie product that contains many vitamins. Therefore, by simply frying them, you can treat yourself and your loved ones to a tasty and at the same time healthy dish.

• Fresh cucumbers – 3-4 pcs.
• Egg – 1 pc.
• Flour – 2-3 tbsp. spoons,
• Salt - to taste
• Ground black pepper - a pinch,
• Sunflower vegetable oil.

Wash the cucumbers and cut into slices.

Prepare the batter for frying. To do this, add flour, a little salt and pepper to the beaten egg. Mix the egg batter with a fork. It should have a slightly runny and homogeneous consistency.

Dip each cucumber slice into the batter and then fry until golden brown in a well-heated frying pan.

Recipe 2: Chinese Fried Cucumbers

• cucumber – 2 pcs.
• garlic – 1 clove
• Sichuan huajiao pepper – 1 tsp.
• dried chili – 4 pcs.
• peanut butter (or other vegetable oil) – 2 tbsp.
• white sugar – ½ tsp.
• salt – ¼ tsp.

An absolutely simple but delicious appetizer. Soak dried chili in water for 20-30 minutes, then cut into 2 cm pieces, it is better to shake out the seeds. Peel the garlic and cut into slices. You need a long cucumber, preferably with a low seed content. Wash the cucumber, cut into pieces about 5-6 cm long, then cut the pieces lengthwise into four parts.

Using a knife, carefully cut off some of the pulp with seeds from each slice. Place the slices in a single layer on a plate and add salt, let stand for 5-6 minutes, no longer needed.

In a wok, heat the peanut oil over low heat and fry the huajiao pepper until slightly darkened, just a little. Add chili pepper and sugar to the wok, continue to fry, stirring constantly, until the sugar dissolves. Add cucumbers to the wok, stir the contents of the wok and continue frying for literally 15-20 seconds. The cucumbers should be completely covered with a layer of oil.

Remove the wok from the heat, let cool, and transfer the contents of the wok to a serving plate. You can improve the taste of the dish by adding a little soy sauce and Weijing (monosodium glutamate) flavoring seasoning, stir and put in the refrigerator overnight, covered, and then serve as a cold appetizer.

Recipe 3: Fried cucumbers with meat

• two or three large cucumbers,
• 300 grams of minced meat or meat (originally lamb, but I tried it with any, it’s still delicious),
• onion head,
• spices: salt, pepper and curry.

Peel the cucumbers, cut into large strips, peel and cut the onion into half rings.

Then fry the meat (minced meat) in hot oil in a frying pan or in a multicooker bowl.

After 10 minutes, add the onions, after another five minutes, the cucumbers.

Season with salt and pepper, sparing no pepper (the dish should be spicy), add curry. The main thing is that the onions and cucumbers are fried and not stewed, since in the original the dish is cooked over an open fire and partly in oil burning directly in a frying pan. Fry the cucumbers for no more than 7 minutes.

The dish can be served on the table seasoned with mayonnaise, and can be eaten not only hot, but also cold; in my opinion, cold is even tastier. Bon appetit!

Recipe 4: Fried pickles

• Salted cucumbers
• Carrot
• Garlic
• Mayonnaise
• Oil for frying

Grate the unpeeled cucumbers on a coarse grater and drain the liquid. Fry in vegetable oil, the remaining liquid should evaporate and the cucumbers should lightly fry. Peel the raw carrots and grate them on a medium grater. Fry, well, it’s a loud word, dry it or something)) Combine carrots with cucumbers. The cucumber-carrot ratio is adjusted according to the degree of salinity of the cucumbers. My cucumbers were very salty, so the carrots were a little larger in volume. Crush a clove of garlic and chop finely.

Add just a little mayonnaise.

Stir and spread on black bread.

Recipe 5: Korean Fried Cucumber Salad

• beef – 300 gr.
• carrots – 2 pcs.
• onions – 1-2 pcs.
• medium-sized cucumbers – 3 pcs.
• ground red pepper – 1 tsp.
• garlic – 5-6 teeth.
• vinegar - 1 tbsp. l.
• vegetable oil – 50 g.

First of all, you need to prepare all the ingredients for the Korean fried cucumber salad.
Wash the beef, remove membranes and cut into thin strips along the grain.
Heat vegetable oil in a frying pan and fry the beef until cooked. Transfer the meat to the pan.
Wash the carrots for the Korean fried cucumber salad, peel and cut into long strips, fry until soft in a frying pan with vegetable oil. Transfer the finished carrots to the meat.
Peel the onion, finely chop and fry in the same oil as the carrots, add to the meat and carrots.
Cut the cucumbers into slices and fry in butter until transparent. Place the finished cucumbers in a pan with the other ingredients of the Korean fried cucumber salad.
Peel the garlic, squeeze through a press, mix with ground red pepper. Roll into a small ball.
Place a lump of garlic and pepper into the pan with the ingredients of the Korean salad with cucumbers and beef. Heat sunflower oil over a fire and pour it directly onto the lump of garlic to fully release the aroma. Mix all the ingredients and place the saucepan with the salad in the refrigerator for 3 hours.
Korean fried cucumber salad is ready!