Total Time
Prep 5 mins
Cook 15 mins

A recipe from a local guy who does a produce show on our local news. I haven't tried this yet, but it looks interesting.


  1. Note - the orginal recipe didn't have ingredient amounts. When I submitted the recipe, Zaar wouldn't take it without amounts, so I just estimated. I haven't tried this recipe, and I'm just posting as a request from one of the message board topics. So go easy on the ratings and please provide tips.
  2. Select cucumbers that are firm and preferably thin-skinned and small-seeded.
  3. Peel, if you wish, slice into 1/8" slices and dip in beaten egg mixture (the eggs with milk). Dredge in flour or preferably Italian seasoned bread crumbs.
  4. Fry in margarine or vegetable oil till browned on both sides.
  5. Drain on a paper towel, salt and pepper and top with Parmesan cheese. A great appetizer or side dish.
  6. Note - hot sauce in the egg mixture or cayenne in the flour or breadcrumbs might kick it up a bit.
Most Helpful

Oh I use to make these all the time, it is a great way to use those cukes in your garden that get too big to eat. I have never used flour but have used plain breadcrumbs and also corn meal.

Jacqueline in KY October 13, 2006

This is a great recipe! I used a large deseeded cucumber. I omitted the parmesan, and added oregano, and lawry's season salt to give alittle flavor. I will definatley make this again.

sjphansen September 01, 2008

This was incredible. I'm not too much of a cucumber fan, and have been getting a surplus of them in my CSA, so wanted to use them up. These tasted great, I'm so happy to have found this recipe. They taste like a lighter fried zucchini. My boyfriend thought he was eating zucchini (he dislikes cucumbers). Thank you for this recipe, it is outstanding.

zaar junkie August 30, 2008