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.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Season cucumber rounds with the separate half teaspoon salt and the separate quarter teaspoon black pepper and pat very dry. Dip each in beaten egg, then fine breadcrumbs, pressing gently to adhere.
Step 5
Heat lard to about 175 °C and fry in batches until both sides are golden and centres hot; drain on a rack.
Step 6
Serve promptly with warm tomato sauce on the side so the crust stays crisp; veal cutlets may accompany.
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