From the Chef’s Corner
Last summer a friend gave me some cucumbers since he had a “bumper crop” of “Kirby” cucumbers. I had never heard of that particular kind. Well, I found a perfect recipe to use to cook them.
(Kirby cucumbers are short –about 6 inches long- and very crisp, which makes them ideal for pickling and frying.)
4 small Kirby cucumbers (about 1 lb.) cut ¼ inch thick slices
1 tsp. kosher salt, divided
¾ cup cornstarch
½ cup self-rising white cornmeal mix
½ tsp. fresh ground black pepper
½ tsp. red pepper
¾ cup lemon-lime (Sprite) soft drink
1 lg. egg, lightly beaten
Ranch dressing or desired sauce
1. Arrange cucumber slices between layers of paper towels. Sprinkle with ½ tsp. kosher salt, and let stand 20 minutes.
2. Combine cornstarch and next 3 ingredients. Stir in soft drink and egg. Dip cucumber slice into batter.
3. Pour oil to depth of ½ inch into a large cast iron Dutch oven or deep skillet; heat to 375 F. Fry cucumbers, 6 to 8 at a time, about 1 ½ minutes on each side or until golden. Drain on paper towels. Sprinkle with remaining ½ tsp. kosher salt, and serve immediately with dressing or sauce.
A delicious appetizer!