Zubereitung

1. 1

   Wash the cucumbers, cut off the ends and cut the cucumbers into slices about 2 cm thick. Two cucumbers give you roughly twenty slices.

2. 2

   Lay the slices side by side on a tea towel, sprinkle them with the salt for drawing out the water and leave them to draw.

3. 3

   Pat the slices very thoroughly dry, including the cut surfaces. Without this step nothing turns crisp, because the coating soaks up the escaping water and stays soggy.

4. 4

   Mix the plain flour with the dried dill and pepper to taste on a flat plate, beat the eggs in a deep plate and tip the breadcrumbs onto a third plate.

5. 5

   Turn the slices first in the seasoned flour and tap off any excess, then draw them through the egg and finally press them firmly into the breadcrumbs.

6. 6

   Brush the coated slices thinly with the rapeseed oil on both sides.

7. 7

   Preheat the air fryer to 190 °C.

8. 8

   Lay the slices in the basket in a single layer with space around them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.

9. 9

   Turn the slices carefully with a wide spatula and finish cooking at 190 °C until the coating is golden brown.

10. 10

    Serve the cucumber slices at once with the herb quark, because the coating softens from the inside if left standing.