Fried Cucumbers!

 

I have had so many cucumbers this year, so I am using them in every way possible.  I mean there are only so many salads you can eat!    It has been said we will bread and fry anything in the south and it will be good!!!  That's almost the truth!!!   Why not fried cucumbers then?   We fry squash, okra, green tomatoes, pickles, mushrooms...so why not cucumbers?    They are delicious!!!   If you have never tried them, they are less tart than fried green tomatoes and lighter in flavor than squash, but they are yummy!! ! 

4-5 medium size cucumbers

2 cups buttermilk

1 cup cornmeal

1 cup flour (self rising or plain, doesn't matter)

1 tsp. salt

1/2 tsp. black pepper

Cajun seasoning (I use Tony Chachere's) optional

oil for frying

Slice the cucumbers, unpeeled, in about 1/4 inch slices.  Pour buttermilk over them and let them stand a few minutes.   Mix the cornmeal, flour, salt and pepper.   Dredge the slices of cucumber in the mixture until well coated.  

Heat the deep fryer or about 2-3 inches of oil in a deep pan to 350 degrees.  Carefully drop the cucumber slices into the fryer in batches.  You will probably have 2 to 3 batches depending on the size of the fryer.  Let them cook for about 5 minutes or until golden brown.  Flip them over once to be sure they brown on both sides. 

 Remove to a paper towel lined plate.  I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately.  They are best when right out of the fryer!

These are so good dipped in Mississippi Comeback Sauce!!!

Mississippi Comeback Sauce!

 "Mississippi Comeback Sauce" is a zesty dipping sauce that is great with fried foods, with seafood, on sandwiches or even as a salad dressing.  I paired it here with Fried Green Tomatoes!   It would also be great with Fried Squash,  Fried Okra, or even for dipping your Fried Dill Pickles in!  It's also great for dipping your chicken fingers or shrimp in or think of it as your own 'special sauce' for your burgers or sandwiches!

This sauce originated at a Greek restaurant in Jackson, Mississippi called The Rotisserie.  I think it was their house dressing.  It became so popular other restaurants in the city started making their own version of it.  It's easy to whip up and you can keep it refrigerated for using for several days.  Here is what you will need:

2 Tbs. grated onion

1 cup mayonnaise

1/4 cup chili sauce (I actually used a sriracha ketchup made by the Red Gold company)

1/4 cup ketchup

2 tsp. Dijon mustard

1 Tbs. Worcestershire sauce

1/4 tsp. black pepper

1/4 tsp. seasoned salt

1/4 tsp. garlic powder

pinch of cayenne or to your taste

dash of hot sauce to taste (I used Tabasco sauce)

1 Tbs. lemon juice

Grate the onion as fine as possible or process it in a food processor.  I grate it with my finest grater and it is just onion juice when I am finished so you don't hunks of it in the sauce.   Place the onion and all of the other ingredients in a mixing bowl and whisk it until it's smooth.   Taste it for your own taste preference.  You can spice it up or down to your liking.  You know I like spicy so I used both a little cayenne and some hot sauce, but you could make it milder. 



Pour it up in a mason jar and chill in the fridge until you are ready to use it!

This sauce is so good and really enhances whatever you use it on!  It's really similar to a remoulade sauce, but this is smoother and has a little more spice!