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Post by shadowwalker on Apr 2, 2007 19:56:46 GMT -5
Last summer at my produce building. A man told me about Frying Cucumbers. You do it like you would fry squash. I thought he was trying to pull one over on me. I was doing the cooking one day. I had some really nice cukes. I cut them about 1/2 thick dipped them in batter and fried them. I also fried yellow squash just in case. I got a very nice surprise. I talked my wife into trying them. She also was impressed. We make fried cukes a normal part of the meal now.
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Post by houseodessey on Apr 2, 2007 20:02:04 GMT -5
I've had fried pickles but never fried cukes. I'll have to try that. I was reading yesterday that some people also saute radishes. I bet turnips would be nice sauteed, as well.
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Post by bluelacedredhead on Apr 2, 2007 21:20:13 GMT -5
This is very interesting.. Fried in what?? Just Olive oil or veggie oil?? Or with a cornmeal batter or something else??
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Post by houseodessey on Apr 2, 2007 21:44:32 GMT -5
I'm thinking veggie oil and a flour based batter. Fried pickles are just a flour batter, although I tend to do everything with a little cornmeal as I like the flavor so much. I'm curious as to what SW's response will be, though.
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LoreD
gardener
Posts: 226
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Post by LoreD on Apr 2, 2007 22:01:17 GMT -5
Both cucumbers and radishes are sauted in butter. Radishes lose all their heat and become sweet when cooked in butter. Yum.
LoreD
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brook
gardener
Posts: 127
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Post by brook on Apr 8, 2007 8:16:50 GMT -5
Cooking cucumbers has a richer history in Europe than in the U.S. Here, for instance, is a recipe for
Stewed Cucumbers
3 cukes, sliced thick 2 onions, sliced thin 6 slices bacon 1 stick butter 3 tbls flour 1 tbls dry mustard Salt, pepper, and cayenne to taste Water
Salt cukes heavily, place in collander, let drain at least 1/2 hour.
Cook bacon until crisp, reserving grease. Crumble the bacon and reserve.
Rinse cukes. Pat dry. Fry cukes and onion in bacon fat (adding more if necessary) until browned. Drain on paper towels. Pour fat from pan.
Return cuke mixture to pan. Add 4-6 tbls water, the mustard, butter, and flour. Set stew until tender. Season with salt, pepper, and cayenne.
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Post by bunkie on May 1, 2007 15:56:27 GMT -5
when i met hubby, he talked me into frying radishes. i now use radishes in soups, stews, etc... also! never fried cukes, but will definitely try this summer! )
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brook
gardener
Posts: 127
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Post by brook on May 1, 2007 16:45:44 GMT -5
And, of course, those of us from the South never, ever share the secret of deep-fried dill pickles---a real culinary treat.
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Post by johno on May 1, 2007 20:34:26 GMT -5
Maybe it's because I'm in Tex-Mex country... but I looove masa. It can be used just like flour for batter 'cuz it's ground fine like flour, but it's made from corn, so it has something like cornmeal flavor.
By the way, great idea, frying cukes! I almost forgot to plant them.
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Post by shadowwalker on May 4, 2007 21:27:06 GMT -5
I mix regular white flour and milk or water until it is the consistancey for making pancakes. I use two cups flour, 1/4 teaspoon black pepper, mix. I then cut the cukes, squash, ect. I 1/2 inch thick slices, dip in batter and fry in how vegetable oil. Wifey uses the deep fryer. We also use the various mixes in walmart for deep frying.
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Post by bluelacedredhead on May 4, 2007 23:39:56 GMT -5
Mixes for deep frying from Walmart? Could y'all 'splain a bit better for those of us who live up north?? Pretty Pleez...
I get Martha White's e-newsletters and I love Martha White products..Is that what the kind of products you are referring to?? Or more a Shake n Bake coating mix type??
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Post by mbrown on May 16, 2007 10:43:06 GMT -5
I can hardly wait until the cukes are ready. I've got to try them fried.
Mike
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