CookEat Recipe
Fried Cucumber Rounds with Tomato Sauce
Thick cucumber slices egged, crumbed and fried until golden, with a warm tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes; add garlic for 30 seconds, then tomato, salt, pepper and paprika. Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 2
Season cucumber rounds and pat very dry. Dip each in beaten egg, then fine breadcrumbs, pressing gently to adhere.
Step 3
Heat lard to about 175 °C and fry in batches until both sides are golden and centres hot; drain on a rack.
Step 4
Serve promptly with warm tomato sauce on the side so the crust stays crisp; veal cutlets may accompany.
Cooked it? Rate it.
Cooked 0 times