Ingredients:

  • 1 large English cucumber (approx. 1 lb / 450g)
  • 1 tsp (6g) kosher salt
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (60g) yellow cornmeal
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) black pepper
  • 2 large eggs
  • 1 tbsp (15ml) milk
  • 2 cups (480ml) vegetable oil

Instructions:

  1. Slice the English cucumber into 1/4-inch (0.6cm) rounds.
  2. Toss cucumber slices with kosher salt in a bowl and let sit for 10 minutes to draw out excess moisture.
  3. Pat every slice thoroughly dry with a paper towel.
  4. Prepare the breading station: In Bowl 1, mix flour, garlic powder, smoked paprika, and black pepper. In Bowl 2, whisk together eggs and milk. In Bowl 3, place the yellow cornmeal.
  5. Dip each cucumber slice into the flour mixture, shake off excess, dip into the egg wash, and press firmly into the cornmeal until fully coated.
  6. Heat oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C).
  7. Fry cucumber slices in batches of 5-6 for 2-3 minutes per side until mahogany-colored and rigid.
  8. Transfer to a paper towel-lined plate to drain for 1 minute before serving.