My Accidental New Recipe
During my first pregnancy I craved fried zucchini. I recall making this dish 4 times within the same week and ate the entire plate by myself each time. So, when I ran out of zucchini I went to the grocery store to buy more. Sounds pretty mundane right? Well...
If you've ever been pregnant I'm sure you've dealt with pregnancy brain at some point. Pregnancy brain is when you become pretty forgetful. It's like baby is stealing your brain cells and you become for the lack of nicer terms, a dum dum.
On this particular run to the market I wanted fried zucchini so bad that I accidentally grabbed two cucumbers instead of two zucchini. It wasn't until I began putting away my groceries did I realize the mistake I made.
Let me tell you. You don't know a woman's rage until she's pregnant and can't have what she's craving. Thankfully, my husband wasn't home to witness my mini meltdown.
In desperation I did what any mother-to-be would do to satisfy a craving. I...used...the...cucumber...as if it were zucchini. Never in the history of my cooking and I've cooked many a meal have I used cucumber other than for salad, a green smoothie or pickles.
My new favorite
Now, I've eaten fried pickles at restaurants, but never have I eaten fried, unfermented cucumbers. At this point I was willing to try anything and to my surprise it came out pretty darn delicious. In fact, when I ate fried zucchini again it was never the same. My fried cucumbers trump my fried zucchini any day of the week.
So now you know the full story behind my accidental discovery of fried cucumbers and I won't be turning back anytime soon.
I will like to add that in my original recipe I did not use a chia seed egg, but after playing around with this plant base egg in a few recipes I incorporated it into this one, and by gosh it takes my fried cucumbers to another level.
Prep Time: 5-10 mins
Cook Time: 15-20 mins
Skill Level: Easy
Serving Size: 1-2
- 1 to 3/4 Medium cucumber
- 1 plant based egg, i.e. chia egg, flaxseed egg (1 Tbsp chia/flaxseeds, 3 Tbsp water, 1 Tbsp unsweetened plant based milk, mix and let sit until thicken)
- 1/4 cup Oil or slightly less (I used avocado. I do not recommend olive oil because of its low smoke point)
- 4 Tbsp flour (I used spelt)
- 4 Tbsp Italian bread crumbs
Seasonings: These additional ingredients are optional and the measurements are up to your specific taste
- Garlic powder
- Cayenne pepper
- Nutritional yeast
- Italian seasoning
- 1 frying pan
- 1 separate bowl for dry ingredients
- 1 separate bowl for wet
- 1 plate with paper towel or kitchen towel to drain excess oil
Watch Me Cook
Grab one of your bowls and create your chia seed/flax seed egg and let sit (instructions are found in my ingredient list right above). If you rather not use an egg or don't have the ingredients then use 1/8 cup of water or unsweetened plant base milk.
Wash and cut cucumber into 1/4 inch thick slices. Pat dry the cucumbers to remove any excess water and place to side.
Heat frying pan with oil on medium then combine all your dry ingredients to include your seasoning in a separate bowl.
Begin dipping each sliced cucumber into your wet ingredients coating front and back then dip into dry ingredient mixture. Make sure to coat both sides well.
Once oil is hot place each cucumber as you go into the oil and fry until golden brown. Remove from heat and place onto absorbent surface. Top with additional salt if to your liking and eat up.
Depending on the size of your cucumber you may need to add a little more liquid either plant based milk or water to create your egg if you think it won't be enough after you allowed it to sit. You really don't need more chia/flax seed just perhaps a little more liquid.
If you don't have Italian seasoned bread crumbs then plain bread crumbs will work as well or you can solely use flour.
Although, you can omit the plant base egg and bread crumbs I highly recommend that you don't because the combination of the two creates a cucumber that is juicy on the inside and crunchy on the outside.