Fried Cucumbers with Eggs
Description
A tasty appetizer for any gathering. In summer, you can make a delicious appetizer from a minimum of ingredients: large cucumbers and boiled eggs. You can serve it chilled or right after preparation. For adults, add a pressed clove of garlic to the filling. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 15 minutes and cool them in ice water.
- 2
Step 2
Wash the fresh cucumbers in water to remove dust, rinsing off the bumps. Cut off the ends of the vegetables. Slice them into portion-sized rounds about 3–4 cm thick.
- 3
Step 3
Remove the cores to form little cups and salt them. Let stand for 10 minutes so the salt draws moisture from the cucumbers.
- 4
Step 4
Meanwhile, peel the boiled chicken eggs, rinse them in water, dice into small cubes, and mix the diced eggs with sour cream, salt, mayonnaise, and ground black pepper in a small bowl, a piala.
- 5
Step 5
Then pat the cucumber baskets dry with a paper towel and fry them in vegetable oil in a skillet for 2–3 minutes per side until golden brown.
- 6
Step 6
Salt the baskets and fill them with the egg filling, placing them on a plate or dish.
- 7
Step 7
Garnish the dish with fresh herbs and serve.