Cucumbers are 90 percent water, so it's a good idea to dry them out a little before cooking. After peeling and slicing the cucumbers, place them in a colander with a teaspoon of salt and allow them to drain for 30 minutes; rinse and dry them thoroughly before preparation. Make an Asian-inspired dipping sauce (similar to the sauce used on cucumber salads at Japanese restaurants) by whisking together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of mirin (sweetened sake, available in the international food aisle of the supermarket), 1/4 teaspoon of crushed red pepper flakes, 1 teaspoon of toasted sesame oil, and 1 scallion, white and green parts, minced.
- 1 cup finely crushed cracker crumbs
- Salt and black pepper
- 3 egg yolks, beaten
- Lard, for frying
- 4 large cucumbers, peeled and sliced into 1/2-inch rounds
In a small bowl, place the cracker crumbs and season with salt and pepper; mix well. In a separate bowl, place the egg yolks and beat well.
In a medium skillet, heat the lard to 350°F and 1 inch deep. Working in batches, dip the cucumber slices in the egg yolks, then roll in the crumb mixture. Fry in the hot fat until golden brown, 1 to 2 minutes on each side. Drain on paper towels and serve immediately.
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Source: Lard the editors of Grit Magazine
Submitted By: b smith