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!!!

Watermelon Cucumber Salad!!!

In the summer, I like to use all of the things I have on hand as much as possible in my recipes!   I don't grow a huge garden, but I do like to grow all types of herbs, tomatoes, cucumbers and peppers!

 I have had a really good year for cucumbers, so I am trying all sorts of ways to use them and this was a great recipe for them.  I have also been over taken by Kentucky Spearmint so I am looking for ways to use some of it also!

I must admit, I am not a big fan of watermelon and really never have been, except when I was pregnant.  That was the one time I craved watermelon and thought it tasted so good...until it didn't if you know what I mean!!!    I can eat most anything though so it's something I will eat.

 However, I was so surprised by how much I loved this salad!!!    It was fantastic!  So if you like watermelon normally, this is one you will probably love!!!  My picky eater even loved it!!!

It's a great mix of all sorts of yummy things and they all complement each other in a really yummy way!!!   The feta cheese adds a little saltiness to it and makes it so good!!!  The fresh mint adds a really fresh taste to it all and the balsamic dressing just ties it all together!!!  This is also very light and healthy!!!    

Here is what you will need:

4 cups watermelon, cubed and seeded

2 medium cucumbers, diced in bite size pieces, seeds removed

2 cups strawberries, sliced

1 Tbs. fresh mint, chopped

1/2 cup Feta cheese, crumbled

1/4 tsp. salt

juice of 1 lemon

1/3 cup Balsamic Dressing of your choice

Place the watermelon, cucumber, strawberries, mint and Feta cheese in a large bowl.

Sprinkle with salt and drizzle with the lemon juice.

Power the Balsamic Dressing over all and toss lightly with a large spoon!  

I like to sprinkle a little more Feta cheese on top and garnish with a sprig of mint!!  

Orange Glazed Sweet Potatoes!

I love sweet potatoes just about any way you cook them, so I am always interested in a new sweet potato recipe.  They are so good for you also.  My mother came up with this "Orange Glazed  Sweet Potato" recipe and the addition of the citrus orange flavor really makes them special.  They would be perfect for the holidays or anytime.  They also smell wonderful cooking!  

 Here is what you will need for these:

3 lbs. sweet potatoes, cooked, peeled and sliced

1 cup brown sugar

5 tsp. cornstarch

1 tsp. salt

1 tsp. ground cinnamon

1 cup orange juice

1/2 cup hot water

2 tsp. grated orange zest

1 Tbs. vanilla

2 Tbs. butter

1/2 cup chopped pecans

 Place the sweet potatoes in a 9"x13'' baking dish that has been sprayed with nonstick spray. 

In a saucepan, combine brown sugar, cornstarch, salt and cinnamon then stir in the orange juice, water and orange zest.  Bring to a boil stirring constantly.  Cook for 2 minutes.  Remove from heat and stir in butter, vanilla and pecans. 

Pour over the sweet potatoes.  Bake at 350 uncovered for 25 minutes.   

 Spoon the glaze back over the sweet potatoes before serving!





Zucchini Fritters!

These fritters are a great way to use all of that fresh zucchini you have in the garden right now. They are delicious and so easy to make.  If you have never had them, they are somewhat similar to potato cakes or even  Cornbread Hoecakes or as we call it, fried cornbread.   Since you shred the zucchini, this is also a really good way to use those zucchini that get way too big for other uses...you know those that hide in the garden when you got out to pick them and then one day you notice this zucchini that is huge and wonder why you never saw it before.  Am I the only one who has had that experience? 

 Here is what you need for these yummy little fritters: 

2 cups of zucchini, peeled and shredded

1/4 cup onion, finely minced

1 egg, lightly beaten

1/2 cup flour

1/4 cup cornmeal

1/2 tsp. salt

1/4 tsp. black pepper

vegetable oil for frying

Stir all ingredients, except the oil together.  Heat about 1/4 cup oil in a skillet over medium high heat.  Drop about 2 heaping tablespoons of batter at a time in the oil.  It should be sizzling, but not smoking.  Brown on one side and flip over and brown on the other side.  Place on a paper towel lined plate when done.   These cook pretty fast so don't over brown them, but they should be somewhat brown and crispy.  Serve immediately!