Pan-Fried Cucumbers Recipe - Cooking Index
Pan-Fried Cucumbers Recipe - Cooking Index
These delicious sauteed cucumbers go nicely with curries. You can saute them in olive oil, butter, or margarine. Be careful not to overcook them.
Type: Vegetables| 1 tablespoon | 15ml | Olive oil - margarine, or butter |
| 1 | Garlic clove - - (optional), minced or pressed | |
| 2 | European - (seedless) cucumbers, peeled, and sliced 1/4" thick | |
| 1/2 | Lemon - juice only, optional | |
| Salt - to taste | ||
| Black pepper - freshly ground, to taste | ||
| 1 1/2 tablespoons | 22ml | Finely minced fresh parsley or dill |
Heat the oil or butter in a large skillet and add the garlic if desired. Saute over medium heat for 1 minute. Add the cucumbers and saute over medium-high heat, stirring, for 5 to 10 minutes. They should soften and become translucent but should not brown. Add the lemon juice if desired, salt and pepper to taste, and transfer to a warm serving dish. Sprinkle with chopped fresh parsley or dill and serve. This recipe provides six servings.
Advance preparation: The cucumbers can be sliced hours ahead of serving and refrigerated. You could saute them for about 5 minutes a few hours ahead of time and reheat them, adding lemon juice and parsley or dill just before serving.
Source:
ENTERTAINING LIGHT by Martha Rose Shulman
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