Cucumbers are a popular summer vegetable that may be prepared in a variety of ways.
Cucumbers are pickled, used in salads and sandwiches, and mixed with gin. But have you ever considered frying a cucumber?
Probably not, but after reading this, you might want to give it a shot.
Cucumbers can be fried and are thus more popular in Asian cuisines, but they should not be limited to that region of the world.
However you plan to fry the cucumbers, it is best to remove the seeds first. This crucial step will reduce the amount of water released during cooking. Cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Then it is cut crosswise into pieces with a thickness of about 1.5 centimeters. Although optional, salting the sliced cucumber before cooking will help remove excess liquid.
Place the sliced cucumbers in a colander in a basin and season with salt. Allow it to sit for 20 to 30 minutes before rinsing well under cold running water. Before adding them to the hot pan of oil, make sure to dry them with paper towels or a clean dish towel.
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Cucumber slices cook in the same amount of time as zucchini, only a few minutes until soft. Stick to rapid cooking methods like wok-frying to avoid cucumbers becoming mushy while frying, but if you want to use them in a stew or soup, it doesn’t really matter how long they fry.
The flavor of fried cucumbers is similar to that of raw cucumbers, with the exception of the texture. The cucumbers’ trademark crunchiness will be lost when fried, but that’s not a terrible thing for a change. They complement a wide range of flavors, including garlic, ginger, soy, and toasted sesame.