Make Ahead

Fried Cucumber Chips with Zippy Dill Dip

June  8, 2010
4 Ratings
  • Serves 4-6
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

What You'll Need
  • 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
  • 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
  1. Zippy Dill Dip
  2. 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.
  1. Cucumber Chips
  2. 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).
  3. To bread: coat cucumber slice in flour, then dip in egg, then coat in bread crumbs. Repeat with all slices.
  4. 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.
  5. Serve with dip!

See what other Food52ers are saying.

  • dymnyno
  • aargersi
  • clintonhillbilly

3 Reviews

dymnyno June 13, 2010
Wonderful unique idea...and it sounds delicious!!
clintonhillbilly June 9, 2010
Wow, never thought of that! I tried fried pickles at a county fair for the first time last summer and loved them. This sounds great!
aargersi June 9, 2010
Yum! I am not a big fryer either but these look worth an exception - perhaps served alongside thirshfields' artichoke fritters!!!