How to fry a cucumber. Two recipes with step-by-step instructions

Delicious cucumbers in a frying pan. It turns out that cucumbers can be fried and it’s very tasty.

Ingredients:

• Cucumbers – 2-3 pcs.,
• Sesame – 30 gr.,
• Soy sauce – 1.5 tsp,
• Vinegar – 1 tsp,
• Salt
• Oil

Step-by-step recipe with photos:

Wash the cucumbers thoroughly and then cut into slices. Try not to make the slices too thick. Short-fruited cucumbers are best suited, as they are not large and will be easy to cut.

Now add salt. One small pinch is enough. If you want the appetizer to be even more flavorful, add salt and spices or Provençal herbs. Mix cucumbers with salt.

Now add soy sauce. Mix the sauce and cucumbers, then let sit for a couple of minutes.

Now you need to add vinegar. I add rice vinegar, it makes the dish more tender. You can also add apple cider vinegar, you also need 1 tsp. If you only have 9% vinegar on hand, then you need 0.5 tsp. Mix the cucumbers with vinegar and let stand for 10 minutes.

Pour oil into a frying pan and add cucumbers. I add olive oil, but you can add any oil. Fry the cucumbers over high heat for 5 minutes and stir constantly. Reduce heat and continue frying.

Now you need to add sesame seeds. I’ll say right away that sesame can be added in two ways. For example, I put sesame seeds right away and fry the appetizer over high heat. Another way is to separately fry the sesame seeds in a dry frying pan until golden brown. After the sesame seeds become golden, add them to the cucumbers and mix well. Do it the way you like best.

Remove the cucumbers from the pan and serve warm. I’ll say right away that if you’ve prepared a snack in advance, it’s better to heat it in a frying pan than in the microwave. The appetizer goes well with any dish.

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 and bell peppers. 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 some fried tomatoes to it. Wash them, dry them with a kitchen towel, cut the small tomatoes into slices. Fry in vegetable oil on one side so that the tomatoes do not turn into porridge.

Add chopped garlic.

Breaded fried cucumbers

Compound:

• fresh cucumbers – 0.3 kg;
• soy sauce – 40 ml;
• wheat flour – 100 g;
• sugar – 5 g;
• ground paprika – 10 g;
• ground black pepper – 2-3 g;
• garlic powder – 5 g;
• refined vegetable oil - how much will be needed.

Cooking method:

Wash the cucumbers and cut off their ends.

Cut the vegetables into oval circles no more than 0.5 cm thick or lengthwise into oblong slices of the same width.

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Mix soy sauce with two teaspoons of vegetable oil. Pour the resulting mixture over the cucumbers and stir. Leave them to marinate for 10-20 minutes.

Sift the flour, mix it with sugar and spices.

Heat oil in a frying pan.

Bread the cucumbers in the spicy flour mixture and place in a frying pan.

Fry vegetables for 1-2 minutes on each side.

Transfer the cucumbers to a napkin to rid them of excess oil by absorbing it into the material.

All that remains is to transfer the fried cucumbers to a dish and serve as a side dish or main snack.

Fried cucumbers in soy sauce with balsamic vinegar

Compound:

• fresh cucumbers – 0.5 kg;
• garlic – 2 cloves;
• hot capsicum - to taste;
• green onions – 50 g;
• balsamic vinegar – 20 ml;
• sesame seeds (optional) – 5-10 g;
• soy sauce – 20 ml;
• salt - to taste;
• refined vegetable oil - how much will be needed.

Fried cucumbers with garlic

Fried cucumbers with garlic are a piquant and original-looking completely vegetarian delicacy that can be enjoyed even on non-strict fasting days. 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.

Ingredients:

• Cucumber - 1 pc.;
• Garlic - 1 clove;
• Parsley - 5 g;
• Mint - 5 g;
• Soy sauce - 2 tbsp;
• Honey - 1 tsp;
• Vegetable oil - 2 tbsp;
• Salt, pepper - to taste;
• Vegetable oil for frying - 2 tbsp.

Preparation

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.

We lay out the strips of still warm cucumber on some flat surface, sprinkle them with chopped herbs and garlic and wrap them with a fork into rolls. 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 a piquant taste and delicate texture, and even has a rather original appearance - the cucumbers turn out slightly transparent, very beautiful embossed rolls. Can be speared for canapés, or taken with a fork or serving tongs.

Fried cucumbers with meat

Ingredients:

• Meat - 350 grams (I have pork, pulp);
• Sugar - 1 teaspoon;
• Soy sauce - 2 tbsp. spoons;
• Vegetable oil - 3 tbsp. spoons;
• Corn starch - 1 tbsp. spoon;
• Cucumber - 1-2 pieces (fresh);
• Salt - 2 Pinches;
• Ginger root - 10 grams;
• Garlic - 2-3 cloves;
• Hot pepper - 0.25 pieces (optional);
• Green onion - 10 grams.

How to cook “Fried cucumbers with meat”

Prepare ingredients for making fried cucumbers with meat. Wash the pork pulp and cut into strips 1 centimeter wide and 4-5 centimeters long. Place the meat in a bowl. Add 1 tablespoon starch and 1 teaspoon sugar. Add 1 tablespoon of soy sauce and 1 tablespoon of vegetable oil. Mix all ingredients and let stand for 15 minutes at room temperature. Then place the pork in a frying pan with vegetable oil and fry for 15 minutes, stirring. Wash the cucumber, cut into two parts lengthwise, remove the seeds and cut into small pieces. Finely chop the hot pepper, garlic and ginger root and fry lightly in oil. Add the garlic, ginger and pepper to the pan with the pork. Pour in 1 tablespoon of soy sauce. Cook the meat for another 10-15 minutes. Add chopped cucumbers to the pan with meat, add salt to taste and fry for another 5-7 minutes. Finely chop the green onions and add to the pork with cucumbers. Fried cucumbers with meat are ready. Serve with boiled rice.

Pickled cucumbers in batter

When all kinds of appetizers in batter have become boring, and you want something new, it’s time to prepare this appetizer. At first glance, it seems that this is some kind of fantastic dish, but even sophisticated gourmets will appreciate the spicy, salty taste of the vegetable. Fried cucumbers in batter resemble zucchini, but have a unique aftertaste. This snack will even go well with beer!

Ingredients:

• pickled cucumbers – 3 pcs.;
• flour – 2 tbsp;
• egg – 1 pc.;
• dark beer – 0.5 l;
• breadcrumbs;
• salt, pepper to taste;
• vegetable oil for frying.

Advice! If homemade fruits are used for cooking, the beer for the batter can be replaced with brine.

The taste of the snack directly depends on the selected vegetables. Pickled wedges will differ from barrel ones, and the presence of vinegar in the pickling recipe will add sharpness and spiciness.

The preparation steps are as follows:

1. Cut the vegetable into circles or strips. Try not to make them smaller; the optimal thickness of the slices is 0.5 cm. For frying, choose dense, crispy fruits that will retain their shape during heat treatment. If there is excess liquid, carefully squeeze the cucumbers from the brine. Place the chopped mixture on paper towels.

2. Pour beer into a deep container and beat in one egg. Mix thoroughly and sift the flour using a sieve. Carefully monitor the thickness of the batter. The consistency should be homogeneous and creamy.

3. Pour oil into a deep fryer or deep frying pan so that the slices are completely immersed in it. 4. Carefully dip each piece of vegetable in batter on all sides, then roll in breadcrumbs. 5. Carefully place the cucumbers into the boiling oil in one layer. Gradually fry all the pieces. 6. Place the finished snack on a paper towel to absorb excess oil.

Serve fried pickles in batter with ketchup, mustard or garlic sauce and soft drinks.

What is a cucumber and what is it eaten with?

Before I talk about how to fry a cucumber, I will tell you a little about the vegetable itself. I can’t imagine that anyone in the world doesn’t know this amazing fruit. And yet, I think it would not be superfluous to tell a little history.

Cucumber is a vegetable of the pumpkin family, but differs from pumpkin in that it is eaten unripe, which is directly reflected in its name. According to Vasmer's dictionary, the word cucumber is borrowed from the Byzantine language and translated means unripe.

The cucumber has been known for more than six thousand years. And the homeland of this plant is the tropics and subtropics of India. This vegetable quickly spread throughout the inhabited areas of the earth. It was known in Greece, from where it migrated to Rome, and from there to Central Europe.

The first mention of a cucumber on the territory of our state was made by the German ambassador Herberstein in one thousand five hundred and twenty-eight, when he was traveling around Muscovy. Currently, this vegetable is distributed throughout the planet and has many varieties and varieties bred to suit the climatic conditions of different countries.

At the moment, Russia ranks second in the cultivation of this agricultural crop in the world, slightly behind China.

We talked a little about history, now it’s worth finding out why this vegetable attracted people so much. The whole secret of the popularity of cucumbers is in its rapid digestibility and valuable qualities that help maintain the health and youth of a living organism.

I can assume that an ancient man observed with what pleasure wild animals ate the fruits of this plant, and decided to taste the cucumbers himself. Obviously, the person really liked the taste, and over time, the beneficial properties of this plant were discovered.

For many centuries, the value of this vegetable was determined only by the practical results obtained from eating it. With the development of society and, accordingly, various sciences, man determined the chemical composition of the cucumber.

Chemical analysis of the fruit showed that it contains not only water and plant fiber, but also many useful minerals

, such as:

• Magnesium
• Potassium
• Calcium
• Phosphorus
• Silicon

Microelements

represented by the following list:

• Iron
• Copper
• Cobalt
• Chromium
• Zinc
• Selenium

And from vitamins

present:

• Ascorbic acid
• Vitamin K
• B vitamins
• Vitamin A
• Vitamin E

Although this entire large list makes up only 3% of the total mass, the healing properties of cucumbers cannot be exaggerated. These vegetables gently and well cleanse our intestines of toxins and help improve the functioning of the kidneys, which filter and remove various toxins and cell waste products from the body.

In addition to using this vegetable for food, there are other areas of its use. For example, cucumbers are actively used in cosmetology to rejuvenate and cleanse the skin, which modern women are very happy about.

Fried cucumbers

Ingredients:

• Cucumber - 4 pieces;
• Garlic - 2 cloves;
• Salt - 1 pinch;
• Medium ginger root - 1 piece;
• Chili pepper - 1/2 piece;
• Sesame - 1 teaspoon;
• Starch - 2-3 tbsp. spoon;
• Red wine - 3-4 tbsp. spoon;
• Shallots - 2 pieces;
• Flour - 2 teaspoons;
• Oil for frying - To taste;
• Soy sauce - To taste.

How to cook “Fried cucumbers”

Cut some of the cucumbers into slices. And cut the other part of the cucumbers into slices. Salt the cucumbers and let them sit until excess water is removed, rinse under running water and dry. Throw garlic and ginger into heated oil. Add cucumbers rolled in starch. Fry the cucumbers, after 45 seconds add soy sauce, stir vigorously. Add chili pepper and remove from heat. Combine cucumbers that have been cut into pieces with chopped onions and pour dry red wine for half an hour. Then roll in flour. Fry the cucumbers in hot oil over high heat. Bon appetit!

Recipe four - fresh cucumbers fried in batter with egg

Such an easy-to-prepare appetizer that even the most inexperienced housewife can handle. Serve as a meal on its own or as a side dish for meat.

Recipe Ingredients

• Cucumbers – 4 pcs.
• Sunflower oil – 2 tablespoons
• Egg – 1 pc.
• Pepper – 1/4 teaspoon
• Salt – ¼ teaspoon
• Wheat flour – 3 tablespoons
• Fresh dill - half a bunch

Preparation: recipe

• We wash the vegetables under running water and wipe off excess moisture with a towel.
• Cut off the edges and chop into circles about half a centimeter wide.
• In a deep, comfortable bowl, combine flour, salt, and pepper.
• Break the egg and mix thoroughly until smooth. Heat sunflower oil in a frying pan.
• We bathe each piece of cucumber in batter, place it in a frying pan, and fry on both sides until golden brown.
• Place on a flat plate and decorate with fresh herbs.

Serve to the table, bon appetit!

Cooking fried cucumbers in Korean style

Summer is rich in fruit and vegetable harvests. When you're tired of standard salads, it's time to try something new. For example, Korean fried pickles. This original appetizer will become an indispensable addition to any table. The spicy taste complements meat, chicken and fish dishes well.

To prepare the dish you will need:

• fresh cucumbers 4 pcs.;
• garlic 3 cloves;
• potato starch 1 tbsp;
• soy sauce 3 tbsp;
• vegetable oil for frying;
• salt, sugar to taste;
• sesame seeds 1 tbsp;
• ground pepper.

The list of ingredients is based on 1 serving. If necessary, the proportions can be increased.

Advice! In winter, fresh cucumbers can be replaced with salted ones. Choose pickled vegetables rather than barrel ones. Small, crispy gherkins with thin skin are ideal for this recipe. The taste of the finished snack will not deteriorate.

Cooking method

1. Wash the cucumbers, remove the stems, cut into 4-6 equal parts. 2. Mix salt and sugar in a 2:1 ratio. Sprinkle the chopped vegetables thoroughly so that the pieces on all sides are included in the mixture. Place in the refrigerator for 30 minutes.

3. After the cucumbers have been salted, drain the pieces in a colander and rinse thoroughly under running water, removing excess brine. Transfer vegetables to paper towels until all liquid has drained. 4. Place the dried slices in a deep bowl, add starch. To stir thoroughly.

5. Grate the garlic or finely chop it with a knife. 6. Heat oil in a tall frying pan with a thick bottom and add garlic. 7. Carefully place cucumber slices on a hot frying pan. Fry on all sides until uniformly golden brown.

8. Pour in soy sauce, cover with a lid. Simmer over low heat for no more than 3 minutes. 9. Sprinkle with sesame seeds. 10. Korean fried pickles are ready. Cool before serving.

Advice! For those who like to experiment, you can add a spoonful of honey, mustard beans and lemon juice to the soy sauce in the pan. This mixture will give the cucumbers a sweet and sour taste.