by Caitlin Saniga
Ever since I discovered that cucumbers can be served warm, I’ve been dying to experiment some more. The best part about this salad is the crispy breading on the cucumbers. The weirdest part is the big chunks of super-tart lemon. It’s a nice combination, though, I promise. Trust me. And Mark Bittman.
- about 1 pound cucumbers
- 1 lemon
- 2 cups all-purpose flour
- 2 tablespoons butter or olive oil
- salt and pepper to taste
- 6 ounces crumbled feta cheese
- 10 mint leaves, torn
Cut cucumbers in half lengthwise and scoop out the seeds with a spoon. Cut into 3/4-inch chunks.
Remove a few strips of zest from the lemon with a vegetable peeler. Mince enough to measure 1 teaspoon. Cut the lemon in half through its equator and section it as you would an orange. Set the zest and sections aside.
Place the flour in a plastic bag, and put in a few chunks of cucumber at a time. Shake well, then transfer them to a paper towel or plate. Repeat until all the cucumbers are used up.
Place the butter or oil in a large skillet over medium-high heat. When the butter is melted or the oil is hot, add the cucumbers to the skillet. Cook over medium-high heat, stirring and turning occasionally, for about 10 minutes, until the exteriors are crisp and the interiors are tender enough to be easily pierced with a thin-bladed knife. Add the lemon zest and sections, along with salt and pepper, and cook for 1 minute more.
Remove from heat and let cool for 5 minutes before adding the feta and tossing to combine. Garnish with mint.
Makes 4 servings.
Recipe adapted from: How to Cook Everything
Reblogged this on Food Incorporated.
That sounds really interesting. Is it a bit like courgettes?
My habit is to eat zucchini (courgettes) only when they’re cooked and cucumbers only when they’re raw. While the two vegetables look similar, the taste and texture are different. But I think you could totally sub in zucchini for cucumbers in this recipe. It would probably be pretty tasty, actually.
— C