Pan-Fried Cucumbers

Tiago Valverde
3 min read

Adapted from Savory Spin's 2-ingredient pan-fried cucumbers, with a homemade harissa-style spice blend in place of prepared harissa.

Ingredients (Cucumbers)

  • 2 cucumbers
  • 2 tbsp grapeseed oil, olive oil, or another cooking oil
  • Salt, to taste
  • Black pepper, to taste
  • Parsley, optional for garnish

Ingredients (Harissa-Style Seasoning)

  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8–1/4 tsp cayenne pepper, depending on desired heat

Optional Finish

  • Small squeeze of lemon juice or splash of vinegar after cooking

Harissa Alternatives

Homemade Harissa-Style Blend

Use the seasoning blend above when you do not have prepared harissa. It gives a similar mix of chili heat, earthiness, garlic, and smokiness.

Kashmiri Chili Version

For a deeper red colour and slightly milder chili flavour, use:

  • 1 tsp Kashmiri chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • Pinch of cayenne, optional

Prepared Harissa

If you have it, use 2 tbsp harissa seasoning or harissa spice blend. That is closest to the original recipe.

Tools Needed

  • Large frying pan
  • Knife
  • Cutting board
  • Spatula
  • Small bowl

Instructions

Notes

  • Keep the cucumber slices around 1/4-inch thick. Thin slices can burn or become too soft.
  • Medium heat works better than very high heat because the cucumber needs time to brown without burning the spices.
  • The cucumbers are best eaten immediately while they still have some texture.
  • Leftovers will become softer after refrigeration.
  • Smoked paprika can be used instead of regular paprika for a smokier flavour.
  • Kashmiri chili powder works particularly well here because it adds colour and chili flavour without making the dish excessively hot.
  • The homemade spice mixture is more concentrated than a commercial harissa blend, so do not substitute it 1:1 for the original 2 tbsp of harissa.

Time

  • Prep: 5 minutes
  • Cook: 6 minutes
  • Total: ~11 minutes

Servings

  • Approximately 4–6 side servings

References