Weight Watchers Cajun Fried Cucumbers Recipes

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.

Steps:

• Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
• Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
• Then rinse them in water and dry them with kitchen paper.
• Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
• Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
• Add the sesame oil, mix and serve.

Steps:

• Combine first 4 ingredients in a medium bowl; stir well.
• Add cucumber slices; stir well.
• Cover and chill at least 1 hour.

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.

Steps:

• Mix the flour, seasoning, salt and pepper on a sheet of wax paper. Line a large baking sheet or tray with wax paper.
• Working with one fillet at a time, place it skin side down in the flour mixture to coat one side only; press the top so that the mixture adheres. Shake off the excess and place each fillet, floured side up, on the prepared baking sheet. Discard any remaining flour mixture.
• Heat the oil in a large nonstick skillet over medium high heat. Add fillets, floured side down. Reduce the heat to medium; cover and cook just until the fillets are opaque in the center, about 4-6 minutes. Serve with lemon wedges.