Cucumber Chips with Zippy Dill Dip

By Loves Food Loves to Eat • June 8, 2010 • 3 Comments

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Cucumber Chips with Zippy Dill Dip — 1 of 2 Photo by Loves Food Loves to Eat

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Author Notes: Growing up, I was obsessed with my mom's deep fried zucchini rounds dipped in ranch dressing (which I've since started baking instead). In the last few years, I also have become fond of fried pickles. Since I love both those things, I thought... "why not a deep fried cucumber slice!?" And deep fry a cucmber slice I did. I'm not a big fried food eater, but for these cool cukes, I'll gladly make an exception! The crisp, fresh cucumber slices with zippy dill dip are the perfect party snack! - Loves Food Loves to Eat

Serves 4-6

Zippy Dill Dip

1/2 cup sour cream or plain yogurt
3-4 tablespoons fresh dill-chopped (or more, to taste)
1 garlic clove- minced
1 tablespoon white wine vinegar
2 tablespoons milk
salt and pepper
Juice of half a large lemon

sprinkle garlic with salt, and smash to make a paste. Combine all ingredients, and whisk. Add salt and pepper to taste, and more dill if needed.

Cucumber Chips

1 large seedless English cucumber
1 cup flour (salt & peppered)
1.5 cups seasoned bread crumbs
2 eggs
splash of milk
oil for frying

Slice cucumber about 1/2 inch thick rounds. Whisk together eggs and milk. Put egg mix, flour, and bread crumbs in 3 separate shallow dishes (not mixed together).
To bread: coat cucumber slice in flour, then dip in egg, then coat in bread crumbs. Repeat with all slices.
Heat about 1/2 to 1 inch of oil in deep sided skillet over medium high heat. Add 5-6 slices at a time. Cook for a minute or two on each side, until crispy and golden. Soak on paper towels, and salt.
Serve with dip!