Fried Stuffed Cucumbers Recipes

STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

FRIED STUFFED CUCUMBERS

Steps:

• Using a small sharp knife, remove the seeds and fleshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornflour. Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture.
• Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary.
• When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean.
• Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter.
• Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve.

STUFFED CUCUMBERS I

Steps:

• 1. Prepare either of the Stuffed Cucumber Filling mixtures. 2. Peel cucumbers then cut crosswise in 2-inch sections. Scoop out seeds from one side only of each section, not clear through. 3. Stuff the center of each section with filling, packing it in tightly and rounding out the edges. Dredge stuffed sections lightly with flour. 4. Heat oil. Add cucumber sections, stuffing-side down, and brown lightly. Turn over and cook 1 to 2 minutes more. 5. Add stock, soy sauce and sherry and bring to a boil. Then simmer, covered, until tender (about 20 minutes), turning once or twice for even cooking. Remove cucumbers to a serving platter, leaving liquids in pan. 6. Blend cornstarch and cold water to a paste then stir in to thicken liquids. Pour sauce over stuffed cucumbers and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STUFFED CUCUMBERS

Steps:

• Scoop pulp from middle of cucumbers, reserve pulp.
• Salt shells lightly and place close together in a buttered pan.
• Mix pulp with tomato, onion, chicken and seasonings.
• Melt butter and add flour, stirring until smooth.
• Add milk and cook, stirring constantly until thickened.
• Add to pulp mixture and fill cucumber shells.
• Bake at 350F for 20 to 25 minutes.
• Sprinkle buttered crumbs evenly over the top and serve.

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

FRIED CUCUMBERS

Steps:

• 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.
• Select cucumbers that are firm and preferably thin-skinned and small-seeded.
• 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.
• Fry in margarine or vegetable oil till browned on both sides.
• Drain on a paper towel, salt and pepper and top with Parmesan cheese. A great appetizer or side dish.
• Note - hot sauce in the egg mixture or cayenne in the flour or breadcrumbs might kick it up a bit.

AFTER SCHOOL STUFFED CUCUMBERS RECIPE BY TASTY

Steps:

• In a bowl, mix the tuna, mayonnaise, mustard, salt, and pepper. Set aside.
• Slice a cucumber into 4 sections. Use a melon baller to hollow out the center, not quite through to the bottom. Fill each cucumber with tuna mixture, and top with half of a cherry tomato.
• Enjoy!