Fried Cucumbers with Sour Cream Dip

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Yield: 8–12 Time: 30 minutes

Ingredients

For the dip:

• 1 cup sour cream
• 2 Tbsp. milk
• 2 Tbsp. grated yellow onion
• 1 Tbsp. finely chopped chives
• 1 Tbsp. finely chopped parsley
• 1 Tbsp. finely chopped tarragon
• 1 Tbsp. fresh lemon juice
• 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
• Kosher salt and freshly ground black pepper

For the cucumbers:

• Vegetable oil
• 2 cups cornmeal
• 1½ cups all-purpose flour
• 2 Tbsp. baking powder
• 1 Tbsp. celery salt
• 1½ tsp. kosher salt, plus more
• 1½ tsp. freshly ground black pepper
• 1½ tsp. garlic powder
• 1½ tsp. onion powder
• 1½ tsp. sweet paprika
• 1 tsp. cayenne pepper
• 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Instructions

1. Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
2. Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.