Crispy Mini Cucumbers with Lemon Balm and Cream Cheese

Rating: 3.66 / 5.00 (181 Votes)

Total time: 30 min

Servings: 4.0 (servings)


For breading:

For the vinaigrette:


For crispy mini cucumbers with lemon balm and cream cheese, first mix crème fraîche, cream cheese, salt, pepper and lemon juice.

Peel the cucumbers and cut in half lengthwise. Scrape out the inside around the seeds. Fill the prepared cream cheese mixture into the groove, press firmly and add salt if necessary.

Mix eggs with lemon balm and blend well. Gently pull the cucumbers through the egg first and then turn them in flour. Fry at approx. 170 °C in sufficient oil until they are nice and crispy. Drain well on kitchen roll.

Mix the ingredients for the marinade and marinate the washed salad with it. Serve the crispy mini cucumbers with lemon balm and cream cheese with the salad.

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