2 tablespoons butter or 2 tablespoons peanut oil or 2 tablespoons olive oil or 2 tablespoons
( for dredging)
pepper, freshly ground
fresh parsley leaves, minced
Peel the cucumbers if waxed.
Cut cucumbers in half lengthwise; scoop out the seeds with a spoon.
Cut them into inch chunks.
If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt. Let cucumber drain for about 20 minutes. Rinse and dry.
If the cucumbers are already firm, proceed with the recipe.
Remove a few strips of zest from the lemon with a zester or vegetable peeler; mince enough to measure 1 teaspoon.
Cut the lemon in half through its equator and section it as you would an orange. Set the zest and lemon sections aside.
Place the butter or oil in a large skillet over medium high heat.
Place about 2 cups flour in a bag, and, when the butter melts or the oil is hot, put a few chunks of cucumber at a time in the bag.
Shake well; add cucumbers to the skillet.
Repeat until all the cucumbers are used up.
Cook over medium high heat, stirring and turning occasionally, for about 10 minutes, until the exteriors of the cucumbers are crisp and the interiors are tender enough to be easily pierced with a thin-bladed knife.
Add the lemon zest and lemon sections, along with salt and pepper, and cook for 1 minute more.
Garnish with parsley and serve.
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Crisp Sauteed Cucumbers With Lemon (cont.)