Cucumbers make surprisingly tasty fritters: perfect on a warm summer evening in the garden with a glass of something cold.

Serves 4 as a snack or side dish

• 1 large cucumber, peeled, ends removed
• 2 tablespoons plain flour seasoned to taste with salt, ground white & cayenne and freshly ground black pepper
• 1 large egg beaten with 1 dessertspoon milk

• 4 small slices of dry wholemeal seeded bread, blitzed in a food processor and toasted in a dry frying pan
• Sufficient oil to cover base of frying pan to a depth of 1cm

Cut cucumber into ½ cm slices.

Dredge in flour, dip in egg and roll in breadcrumbs.

Heat oil in pan over a moderate heat and cook the fritters for 5-6 minutes in total, turning from time to time until the crumbs are golden and the cucumber just tender.

Serve immediately whilst fresh and hot with sour cream dip or a sweet chilli sauce.

Sour Cream Dip

Stir together 200ml sour cream with garlic, salt black pepper and snipped chives to taste.

Tip

Add a teaspoon of white wine vinegar to the dip for extra zing similar to American ranch dressing

See also Smacked Cucumber Relish