Breaded cucumber slices from the air fryer

⏱ 40 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 2 piece cucumbers (about 300 g each)
  • 1 tsp salt for drawing out the water
  • 60 g plain flour (type 405)
  • 1 tsp dried dill
  • pepper to taste
  • 2 piece eggs (medium)
  • 150 g breadcrumbs
  • 2 tbsp rapeseed oil
  • 200 g herb quark

Instructions

  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. 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. 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. 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. 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. Brush the coated slices thinly with the rapeseed oil on both sides.
  7. Preheat the air fryer to 190 °C.
  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. Turn the slices carefully with a wide spatula and finish cooking at 190 °C until the coating is golden brown.
  10. Serve the cucumber slices at once with the herb quark, because the coating softens from the inside if left standing.
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Breaded cucumber slices from the air fryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandsnackheissluftfritteusevegetarisch

Breaded cucumber slices from the air fryer

A German snack of the kind that comes out of the salad drawer all over Germany: thick slices of cucumber in a coating with dill, with herb quark for dipping. The coating turns golden brown and crisp, while the cucumber underneath stays warm and mild. In the basket two tablespoons of oil do the job of a pan full of fat — to be honest, though, the cucumber stays soft inside because of its high water content, and only the coating is crisp.

⏱

Cook time

40 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

345 kcal

Calories

16 g

Protein

12 g

Fat

43 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.65 · ~€0.40/serving
  • 🛒

Instructions

  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.

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