1 Neutral oil or lard, for deep frying (enough to fill vessel 3–4 inches / 7–10 cm deep)
Instructions
1. Peel the cucumbers and cut them lengthwise into slices approximately 1/3 inch (8 mm) thick.
2. Lay the slices in a single layer between clean kitchen towels and press firmly to dry them thoroughly, about 5 minutes. Removing surface moisture is essential for the crumb coating to adhere.
3. Season the dried slices on both sides with salt and black pepper.
4. Set up a breading station: place half the breadcrumbs (about 1/2 cup / 57 g) on one plate and the beaten egg in a shallow bowl. Coat each slice in crumbs, dip in egg (technique: bound breading — coating in dry crumbs, then wet egg, then dry crumbs again, so the egg acts as a binder), then coat again in the remaining crumbs. Press lightly so the coating adheres. Set on a rack for 5 minutes to allow the coating to set.
5. Pour oil or lard into a large heavy saucepan or Dutch oven to a depth of 3–4 inches (7–10 cm). Heat to 375°F (190°C), using a deep-fry thermometer to confirm temperature. The oil is ready when a pinch of breadcrumbs dropped in sizzles immediately and rises to the surface.
6. Working in small batches to avoid crowding, lower the breaded cucumber slices into the hot fat using a slotted spoon or fry basket. Fry for 2–3 minutes, turning once at the halfway point, until the coating is deep golden brown and crisp on all sides. Internal temperature of the cucumber should reach at least 165°F (74°C).
7. Remove the slices with a slotted spoon and drain on a rack set over a paper-towel-lined tray. Serve immediately while the coating is still crisp.
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