Fried Salad

This "Fried Salad" is a creative, two-part dish that combines the refreshing crunch of a cold cucumber salad with the savory, crispy satisfaction of fried green tomatoes. The salad features thick slices of cucumber marinated in a rich mixture of mayonnaise, vinegar, and celery seed, allowing the flavors to meld for a tangy, creamy bite. Meanwhile, firm green tomatoes are battered in cornmeal or flour and pan-fried until golden brown. This dish offers a delightful contrast of temperatures and textures, making it an excellent choice for potlucks, summer dinners, or as a unique side dish. It&# 226;ÂÂs a comforting, homemade meal that brings a nostalgic, rustic flavor profile to your table.

Cooking Method: Boiling, Frying

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 127.2

Dietary: Vegetarian

Description

This "Fried Salad" is a creative, two-part dish that combines the refreshing crunch of a cold cucumber salad with the savory, crispy satisfaction of fried green tomatoes. The salad features thick slices of cucumber marinated in a rich mixture of mayonnaise, vinegar, and celery seed, allowing the flavors to meld for a tangy, creamy bite. Meanwhile, firm green tomatoes are battered in cornmeal or flour and pan-fried until golden brown. This dish offers a delightful contrast of temperatures and textures, making it an excellent choice for potlucks, summer dinners, or as a unique side dish. It&# 226;ÂÂs a comforting, homemade meal that brings a nostalgic, rustic flavor profile to your table.

Ingredients

3 Lg. cucumbers
998542 CANNED GREEN TOMATOES
998543 FRESH CUCUMBERS WITH SOUR CREAM
1 C. sour cream
1 Teaspoon. crushed celery seed

Directions

1
In a mixing bowl, combine mayonnaise and vinegar to create the base dressing.
2
Add sour cream and crushed celery seed to the mayonnaise mixture, stirring until smooth and well combined.
3
Peel the cucumbers and slice them into thick rounds or half-moons.
4
Add the sliced cucumbers to the dressing mixture and toss gently to coat evenly.
5
Cover the cucumber mixture and refrigerate for at least 2 hours to allow the flavors to marinate.
6
While the salad chills, slice firm green tomatoes into 1/2-inch thick rounds.
7
Set up a breading station with cornmeal or flour.
8
Dredge each tomato slice in the cornmeal or flour, ensuring an even coating.
9
Heat oil in a large skillet over medium-high heat.
10
Fry the battered tomatoes in batches until golden brown and crispy on both sides.
11
Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
12
Serve the crispy fried tomatoes alongside the chilled cucumber salad.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 127.2kcal

% Daily Value *
Total Fat 11.5g18%
Saturated Fat 7.2g36%
Cholesterol 31.8mg11%
Sodium 16.3mg1%
Total Carbohydrate 5.5g2%
Dietary Fiber 0.4g2%
Sugars 4.1g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The cucumber salad can be made up to a day in advance. Keep refrigerated until ready to serve. Fried tomatoes are best served immediately while hot and crispy.

Substitutions: If you don't have fresh green tomatoes, you can use firm, unripe tomatoes. You can substitute sour cream with yogurt for a lighter option in the salad. Use all-purpose flour instead of cornmeal if preferred.

Tip: For the salad, let it marinate longer (up to 4 hours) for a stronger flavor. Ensure the oil is hot before adding the tomatoes to prevent them from absorbing too much oil.

Safety: When canning green tomatoes (if making your own canned versions), follow proper water bath canning procedures to ensure safety. Discard liquid from canned tomatoes before frying.

Keywords: cucumber, salad, green tomatoes, fried, sour cream, mayonnaise, celery seed, vegetarian, side dish, summer, picnic, cornmeal, crispy, creamy, tangy, marinated, pantry, easy, comfort food, fresh, homemade

Read it online: https://www.chefs-mate.com/recipe/fried-salad/