Fried Cucumbers with Leeks
Transform your snacking or side dish game with this irresistible recipe for Fried Cucumbers with Leeks, a delightful combination of crispy textures and savory flavors. Juicy cucumber slices are coated in a light, golden batter made from flour, cornstarch, and a touch of seasoning, then shallow-fried to perfection for a satisfying crunch. Paired with tender, sautéed leeks and optional garlic for a flavorful aromatic twist, this dish is both unique and easy to prepare. With just 15 minutes of prep time and 10 minutes to cook, it’s a quick, creative way to elevate fresh vegetables. Perfect for serving as an appetizer, snack, or side dish, these fried cucumbers are sure to impress your taste buds and your guests alike. Keywords: fried cucumbers, sautéed leeks, crispy vegetable recipe, quick appetizer, unique side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Cucumber
- 1 medium Leek
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 large Egg
- 0.75 cup Cold water
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Vegetable oil
- 2 cloves Garlic (optional)
Instructions
Wash the cucumbers and leeks thoroughly. Peel the cucumbers if desired. Slice the cucumbers into 1/4-inch thick rounds and set aside.
Trim the root end and dark green top of the leek, leaving the tender white and light green part. Slice the leek lengthwise and rinse under running water to remove dirt. Slice into thin half-moons.
In a bowl, whisk together the flour, cornstarch, egg, cold water, salt, and black pepper until you have a smooth batter. The consistency should be slightly thick but pourable.
Heat the vegetable oil in a large skillet or frying pan over medium heat. Make sure there’s enough oil to shallow fry the cucumbers without them sticking.
Dip each cucumber slice into the batter, ensuring it is fully coated. Gently place the slices into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Cook the cucumbers for 2-3 minutes on each side or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
In the same pan, add the sliced leeks (and minced garlic if using). Sauté over medium-low heat for 2-3 minutes or until soft and fragrant. If the pan is too dry, add a tablespoon of vegetable oil or water.
Serve the fried cucumbers warm, topped or mixed with the sautéed leeks. Garnish with a sprinkle of additional salt or herbs if desired.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 137.5 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 253 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
