Fried Asian Cucumber Crinkles

I went to eat lunch the other day at this little cafe that's located on an orchard.  Sunshine Valley Farm Cafe, in Rogersville, Missouri, is nestled on the edge of a little orchard, surrounded by rows of apple, peach, and plum trees.  There is outdoor seating by way of a wrap around porch, with quiet views overlooking the orchard, or you can escape the summer heat and sit inside.  The menu is simple, offering an assortment of quiches, sandwiches, soups, muffins, pies, turnovers, and cookies.  They use their own homegrown fruits and vegetables in the cafe, in season.  At the entrance to the cafe, there is a little gift shop where you can buy baskets of fresh picked peaches, blackberries, vegetables, honeys, and jams.  This is where I picked up something that I had never seen before.  An Asian cucumber.


At first glance I thought it was some sort of squash, but the owner told me was an Asian cucumber, which she explained was a little sweeter than a regular cucumber.  For fifty cents, I bought one, not knowing what I was going to do with it.  I also picked up a jar of Blueberry Blossom Honey.  Yum. 

Since I recently purchased a mandolin, which had several attachments, including one to waffle cut and crinkle cut, I thought I'd put it to use on my funny looking cucumber.  I sliced it up into crinkle cut chips. 
Don't they look pretty?


Then I wanted to make a snack out of them, so I turned them into Fried Asian Cucumber Crinkles.


Fried Asian Cucumber Crinkles

1 Asian cucumber, cut into slices
1/2 cup all-purpose flour
2 tsp salt
2 tsp paprika
1 tsp garlic powder
1 tsp sugar
freshly ground black pepper
2 tablespoons soy sauce
2 tablespoons olive oil, for frying

Cut the cucumber into slices.  Place the cucumber chips into a small bowl, and pour the soy sauce over them, tossing to coat.  Set aside.  In a shallow dish; mix the flour, salt, paprika, garlic powder, sugar, and pepper.  Dip the cucumber slices into the flour and toss, making sure the slices are evenly coated.  Heat the oil in a small skillet, over medium heat.  When the oil is hot, gently place some of the cucumber slices into the oil.  Don't crowd the pan with too many.  Fry for about one minute, then use some tongs to flip the slices over.  Cook the second side for about another minute.  Keep an eye on them making sure not to let them burn.  They will cook very quickly.  Put the fried cucumber slices on a plate lined with paper towels, and let drain.  Fry the remaining cucumber slices, then let drain.  Sprinkle with a little bit of seasoned salt and sugar.  Serve immediately.  Enjoy!



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