Fried Cucumbers with Sour Cream Dipping Sauce

Name: Fried Cucumbers with Sour Cream Dipping Sauce
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: serves 8-12
Ingredients: 1 cup sour cream; 2 tbsp. grated yellow onion; 2 tbsp. milk; 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. freshly ground black pepper; 1½ tsp. garlic powder; 1½ tsp. kosher salt, plus more to taste; 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 peppery, crispy, cukes into a green goddess-style dip.

Serves
serves 8-12
Cook
30 minutes

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

By SAVEUR Editors

Published on April 15, 2013

Ingredients

For the dipping sauce:

1 cup sour cream
2 tbsp. grated yellow onion
2 tbsp. milk
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. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. kosher salt, plus more to taste
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

ADVERTISEMENTAD

By SAVEUR Editors

Published on April 15, 2013

A cool, green goddess-style dip tempers the heat from the peppery cornmeal crust.

Ingredients

For the dipping sauce:

1 cup sour cream
2 tbsp. grated yellow onion
2 tbsp. milk
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. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. kosher salt, plus more to taste
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

ADVERTISEMENTAD

Instructions

Step 1

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

Step 2

Attach a deep-fry thermometer to a skillet or Dutch oven set over medium-high heat and pour in oil to a depth of 2 inches. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, black pepper, garlic powder, salt, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, fry the cucumbers in batches, 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 dipping sauce.