Fried Cucumbers with Sour Cream Dip

Name: Fried Cucumbers with Sour Cream Dip
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: 8–12
Ingredients: 1 cup sour cream; 2 Tbsp. milk; 2 Tbsp. grated yellow onion; 1 Tbsp. finely chopped chives; 1 Tbsp. finely chopped parsley; 1 Tbsp. finely chopped tarragon; 1 Tbsp. fresh lemon juice; 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt; Kosher salt and freshly ground black pepper; Vegetable oil; 2 cups cornmeal; 1½ cups all-purpose flour; 2 Tbsp. baking powder; 1 Tbsp. celery salt; 1½ tsp. kosher salt, plus more; 1½ tsp. freshly ground black pepper; 1½ tsp. garlic powder; 1½ tsp. onion powder; 1½ tsp. sweet paprika; 1 tsp. cayenne pepper; 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Skip the pickling and dunk these spicy, crunchy cukes into a green goddess-style sauce.

Serves
8–12
Time
30 minutes

PHOTO: PAOLA + MURRAY • FOOD STYLING: BARRETT WASHBURNE • PROP STYLING: CARLA GONZALEZ-HART

By SAVEUR Editors

Updated on September 8, 2024

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Ingredients

For the dip:

1 cup sour cream
2 Tbsp. milk
2 Tbsp. grated yellow onion
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
Kosher salt and freshly ground black pepper

For the cucumbers:

Vegetable oil
2 cups cornmeal
1½ cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. celery salt
1½ tsp. kosher salt, plus more
1½ tsp. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. sweet paprika
1 tsp. cayenne pepper
1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

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Instructions

Step 1

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.

Step 2

Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.