Fried Cucumbers With Sour Cream Dipping Sauce by Mau Lyn - Musely
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Fried Cucumbers With Sour Cream Dipping Sauce

posted in Food & Drink
07/06/2014
  • SERVES 8–12
    SERVES 8–12
  • INGREDIENTS:

    FOR THE DIPPING SAUCE

    1 cup sour cream
    2 tbsp. milk
    1 tbsp. fresh lemon juice
    1 tbsp. minced chives
    1 tbsp. minced parsley
    1 tbsp. minced tarragon
    2 cloves garlic, mashed to a paste with 1 tsp. kosher salt
    ¼ small yellow onion, grated, juice reserved
    Kosher salt and freshly ground black pepper, to taste

  • FOR THE CUCUMBER

    2 cups cornmeal
    1½ cups flour
    2 tbsp. baking powder
    1 tbsp. celery salt
    1½ tsp. sweet paprika
    1½ tsp. kosher salt, plus more for sprinkling
    1½ tsp. fresh ground black pepper
    1½ tsp. garlic powder
    1½ tsp. onion powder
    1 tsp. cayenne pepper
    1½ lb. cucumbers, halved lengthwise, seeded, and cut into 3" x ½" sticks

  • INSTRUCTIONS:

    1. For the sauce, stir together sour cream, milk, juice, chives, parsley, tarragon, garlic paste, onion with juices, and salt and pepper in a bowl; cover and refrigerate until ready to use.

  • 2. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Whisk together cornmeal, flour, baking powder, celery salt, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a large bowl. Working in batches, add cucumber slices to cornmeal mixture and toss evenly to coat; transfer to oil and fry until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer slices to a wire rack set over a baking sheet to drain. Serve hot with dipping sauce

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