Inspired by The Modern Swedish Cookbook
I was unsure of this old-fashioned Swedish, but I am beyond happy that I tested it! Cucumbers are usually used as a refreshing ingredient in salads. This traditionally Swedish take on cucumbers, is a nice change of pace that works very well alongside a number of main dishes, including grilled fish or wiener schnitzels. I particularly recommend using grated horseradish because it added a lovely kick to the dish.
Ingredients:
1 English cucumber, peeled and cut in half
1 egg, beaten
1/2 cup bread crumbs
Salt and pepper
1 inch fresh horseradish, peeled and grated (optional)
Oil for frying
Yields: Serving for 4
Prep Time 15 minutes
Cook Time 5 minutes
Method:
Cut the cucumbers in half again (creating quarters), then into 1-inch strips.
Place the breadcrumbs in a bowl. Add the salt and pepper to taste, then mix in the grated horseradish.
Beat the egg in a separate bowl.
Working in small batches, dip the cucumbers into the egg.
Toss them in the breadcrumbs mixture.
Fry in the heated oil for about 5 minutes.
With a slotted spoon, remove the cooked cucumbers and set aside to drain.
Serve at once.