Beignets De Concombres
Ingredients
Directions
Prepare
Peel and slice the cucumbers as for frying.
Pour boiling water over them and scald until almost transparent.
Drain and wipe dry.
Fry and serve
Dip the cucumbers in the fritter batter.
Fry in deep boiling lard until golden brown.
Drain on brown paper and serve on a cut paper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cucumbers
- Form the main body of the fritter, becoming tender and mild when scalded.
- Fritter batter
- Coats the cucumber slices and fries into a crisp golden shell.
- Deep boiling lard
- Cooks the coated slices quickly and browns the batter through heat transfer.
The step that matters
Drain and wipe dry before dipping. Surface water on the cucumber slices turns to steam in hot fat and makes the batter slide off or fry unevenly. Drying well helps the batter cling and crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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