FRIED CUCUMBERS
My husband isn't crazy about fried green tomatoes, but he loves these. This is a different and easy way to use up all the cucumbers in the garden! They can be dipped in ranch dressing, horseradish sauce, or salsa.
Provided by Carmen
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 32.4 g, Fat 28.3 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 5.2 mg, Sugar 2.9 g
CAJUN OVEN FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.
CAJUN FRIED CUCUMBERS
From Alabama Living comes this recipe for delicious fried cucumbers. Can be served as an appetizer or side dish. Very yummy!
Provided by Dreamgoddess
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Season cucumbers with salt, pepper and Cajun seasoning.
- Dip the slices in the beaten eggs.
- Coat the slices with breadcrumbs.
- Heat the bacon drippings and fry the cucumbers until brown on both sides.
- Drain and serve hot.
FRIED CUCUMBERS
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.
Provided by Aggiezoey
Categories Vegetable
Time 20m
Yield 1 bunch
Number Of Ingredients 7
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.
Nutrition Facts : Calories 822.2, Fat 20.1, SaturatedFat 8.5, Cholesterol 449.3, Sodium 1714.9, Carbohydrate 121.1, Fiber 6.7, Sugar 11.4, Protein 40.1
CAJUN FRIED CHICKEN
I love this recipe, it's my combination of two recipes, southern fried chicken and cajun chicken. I love it and I hope you do too.
Provided by espann
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together.
- Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator.
- Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL.
- Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
- Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
- One piece at a time, Place chicken in inside ziploc bag flour mixture.
- Shake coated chicken over bag to get rid of excess coating.
- Drop the coated chicken into hot oil.
- Don't place too many chicken pieces, Cook 3 to 4 at a time.
- Fry chicken until brown and crisp.
- Drain on paper towel.
- Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.
CAJUN COUNTRY FRIED CHICKEN
I've perfected my own Cajun seasoning made from 11 herbs and spices. But in this recipe, a store-bought variety works just as well.-Dave Fisher, Ten Mile, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.
Nutrition Facts : Calories 289 calories, Fat 16g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
CAJUN-FRIED CAULIFLOWER
This recipe originally came from my Cajun great grandmother. She didn't speak any English, but her cooking always received that universally understood "Mmmm!" I have modernized the recipe, by using purchased crab-boil and Cajun seasoning, instead of her multitude of mixed spices. (Prep. and cook times are a "guesstimate").
Provided by Berts Kitchen Witch
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash head of cauliflower.
- Place cauliflower in a large pot with enough water to cover.
- Add the bag of crab-boil, and the salt to the water.
- Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
- When cauliflower becomes tender, remove from heat and allow cauliflower to "soak" in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets).
- Remove cauliflower from the water and drain.
- Cut cauliflower into florets.
- Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
- Mix together the beaten eggs and the 1/3 cup lemon juice.
- Heat enough oil to deep fry the cauliflower to 350°F.
- Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
- Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
- Drain well on paper towels.
- Serve with your favorite dipping sauces if desired.
Nutrition Facts : Calories 1363.3, Fat 120.6, SaturatedFat 16.6, Cholesterol 141, Sodium 1184, Carbohydrate 58.3, Fiber 5.7, Sugar 7.3, Protein 15.8
PAN-FRIED CUCUMBER
This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook.
Provided by FLKeysJen
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cucumber in half lengthwise and then, with the knife at an angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick.
- Heat the wok over a high flame until smoke rises, then add the oil and swirl around; add the cucumber and fry for a few minutes until the slices are tinged a little golden. Spread the slices out so they cover as much as possible of the bottom of the wok, turning from time to time.
- Add the chili and garlic to the wok and stir-fry until fragrant, adding the soy sauce as you go; splash the vinegar around the side of the wok and mix well. Add the herbs and stir a few times; then, off the heat, stir in the sesame oil and serve.
CAJUN-CRUSTED SNAPPER FILLETS
Steps:
- Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
- Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.
Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g
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