I've had beer battered pickles, does that count? They were unexpectedly good.
(I've not made them, though...)

:-)

Well, these aren't fried but they're cooked and so it's not what I'm used to when approaching cukes...but they're delicious...great with salmon on the grill.

Ingredients:
1 medium-size English cucumber
1 tablespoon butter
1/4 teaspoon salt
Chopped fresh dill.

Directions:
1.Peel cucumber, and cut into large chunks.

2.In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill.

Got the recipe many years back from Everyday Cooking (MS)

seagrass

rusty, I don't see why they wouldn't be good, I think cucumbers are a lot like zucchini, frankly.

bizzo, I've seen fried dill pickles but have never been tempted to try them, LOL.

Seagrass, thanks for that recipe. My cucumbers are producing far more than I can eat but not enough to make pickles, and that just looks interesting enough that I think I'll have to try it.

Annie

I don't like pickles of any kind, particularly dills. We were at a restaurant where they served deep fried dills. The server and DH convinced me to try them saying "They don't really taste like pickles!"

Yes, they do.

We used to have them all of the time when I was a child growing up. We used a batter of seasoned cornmeal mix, or half cornmeal and half flour (seasoned with lots of salt and pepper). I think they are ok, but not nearly as good as fried pickles. If you fry pickles, they are best if sliced as thinly as possible so that they fry up very crisp. Annie is right, the cukes taste more like the zucchini than they do the pickles.

I have fried zucchini before, but not cucumbers.

It seems to me that cucumbers are too watery for deep frying well.

May be I will try it out and see.

dcarch

While I've heard (and read) of fried pickles,
I've never actually seen one anywhere,
Or been offered one.
I feel sure I would have to say 'no' to that.
I don't care for dill pickles.
Annie, I was surprised to read you think cukes & zukes
Are a lot alike.
I never thought they bore any resemblance to each other,
Except occasionally in appearence in the store.

But anyhow,
Yesterday while slicing some cukes for supper,
I thought "Why not? ? "
Sliced about 6 slices thicker than I usually do.
Patted them dry,
Dipped in milk
(Didn't want to waste a whole agg on this)
Then into flour,
And fried until lightly brown on both sides.
And gave a very light sprinkling of sea salt.
Not bad at all! ! !
They stay 'crisper' on the inside than zucchini does.
But a very similar flavor.
Well, okay, not much flavor at all, really.
I think the trick to this would be finding
the right combination of seaonings for your tastes.
I also think they could be used in almost any recipe
that used any of the summer squashes.
I will definitely be trying dlynn's method of frying,
with the corn meal,
Also Seagrass's method.

Yes, Annie, I have changed my mind about cukes & zukes
being similar!

Rusty

Sorry about the double posting,
Not sure just how it happened.

Rusty

Rusty, I didn't either until I made some bread and butter pickles and some sweet relish with zukes because I didn't have enough cucumbers. I couldn't tell the difference, in texture or in flavor.

Since we fry zucchini, then, I figured cucumbers would be very similar.

And now it's going to stick in my mind and I'll have to try them.

Annie

I think if you pickle a vegetable, the vinegar and spices carry most of the weight. The veg is the carrier. Texture would probably differentiate the pickled product more than the taste of the vegetable itself. Cukes are long and have green skin. Zuchs are long and have green skin. So pickled, not so much difference except for the variable of texture.

IRL (unpickled) I find zuchinni and cukes very different animals. For some reason I don't care at all for raw zuchs - there is some chemical there that's chalky to me (is that right?). When I cook a cuke, it stays firm. The zuch absorbs more of the cooking fat and gets luscious.

My apologies - no spellcheck lol!!

seagrass

You know how you make string fries? Cut a potato to very thin strips with a mandolin and deep fry?

I think I want to do that with zucchini and cucumbers. Mmm, I can taste it now. Toss in cayenne-seasoned flour, fry for seconds in very hot oil.

Daughter-san likes her cucumbers buttered with Nutella.

Zucchini, check
Cucumbers, check
Flour, check
Cayenne, Nope
Tony Cachere's Cajun Seasoning, check
Oil, check

Supper plans on hold,
Subject to change.

Guess I'd better read your diet thread, John.
This sounds like it could get me into trouble!

Rusty