Tuesday, October 25, 2016

Dutch Fried Cucumbers (1965)

  • Cucumbers
  • Flour
  • Egg
  • Sour cream
  • Chicken stock
  • Cooking oil
  • Dill or parsley, fresh
Mix 1/2 cup flour with a pinch of salt. 1 egg, beaten, and 8 tablespoons chicken stock. Mix well to make a batter.

Get young, small cucumbers, allowing 3 per person.  Cut off the tips, and scrub thoroughly.

Dip 12 cucumbers in the batter, and drop, a few at a time, in a kettle of hot oil (360 degrees). Fry until golden and crisp.

Serve hot with sour cream and a sprinkle of fresh dill or parsley.  These are often served with buttered new potatoes.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.) 

Other "Lost" Recipes by Mary and Vincent Price

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