Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart
This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.
Yield: 8–12 Time: 30 minutes Ingredients For the dip: 1 cup sour cream 2 Tbsp. milk 2 Tbsp. grated yellow onion 1 Tbsp. finely chopped chives 1 Tbsp. finely chopped parsley 1 Tbsp. finely chopped tarragon 1 Tbsp. fresh lemon juice 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt Kosher salt and freshly ground black pepper For the cucumbers: Vegetable oil 2 cups cornmeal 1½ cups all-purpose flour 2 Tbsp. baking powder 1 Tbsp. celery salt 1½ tsp. kosher salt, plus more 1½ tsp. freshly ground black pepper 1½ tsp. garlic powder 1½ tsp. onion powder 1½ tsp. sweet paprika 1 tsp. cayenne pepper 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks Instructions Make the dip:
