Cool cucumber ribbons, a spicy gochujang dressing, fresh ginger, garlic, and a splash of rice vinegar make this salad hard to stop eating. The hot oil brings out the flavor of the chili, sesame, and aromatics, while the cucumbers stay crisp and refreshing underneath it all.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.

Greek Tomato Fritters are crisp on the outside, soft and juicy in the middle, and full of ripe tomato flavor. Roma tomatoes give the batter body, grated cherry tomatoes add sweetness and moisture, while onion, basil, garlic powder, and fresh parsley or dill make them savory without covering up the tomatoes.

They fry up golden, rustic, and perfect for serving with yogurt sauce, garlic dip, tzatziki, or a simple sour cream dip.

Ingredients

For the Tomato Fritters

• 1.5 pounds Roma tomatoes, cut into small cubes
• 10.5 ounces large cherry tomatoes, roughly grated
• 2 medium onions, roughly diced
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley or dill
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 1 cup canola oil, for frying
• 1 cup olive oil, for frying

Instructions

Make the Tomato Batter

• Cut the Roma tomatoes into small cubes and add them to a large mixing bowl.
• Grate the cherry tomatoes on the large holes of a box grater. Add the grated tomato pulp and juices to the bowl with the diced tomatoes. If the skins are left behind while grating, discard them.
• Add the diced onions, garlic powder, basil, parsley or dill, salt, and black pepper. Stir well until the tomatoes, onions, herbs, and seasoning are evenly mixed.
• Add the baking powder and flour. Stir until a thick, sticky batter forms. The mixture should be wet and chunky, but still thick enough to hold on a spoon. If the tomatoes are extra juicy and the batter looks too loose, add 1 to 2 more tablespoons of flour.
• Cover the bowl and refrigerate the batter for 30 minutes, or up to 2 hours. This gives the flour time to absorb the tomato juices and helps the fritters hold together better when frying.

Heat the Oil

• Pour the canola oil and olive oil into a deep pan. Heat the oil to 340°F.
• If you do not have a thermometer, drop a tiny bit of batter into the oil. It should sizzle right away and float to the surface. If it browns too quickly, lower the heat slightly. If it sinks or barely bubbles, the oil needs more time to heat.

Fry the Tomato Fritters

• Remove the batter from the fridge and gently stir it once.
• Carefully drop spoonfuls of batter into the hot oil, using about 1 tablespoon of batter for each fritter. Fry in batches so the pan is not crowded.
• Cook for 5 to 6 minutes, turning the fritters as needed, until they are golden brown and crisp on the outside. Gently shake the pan from time to time to keep the fritters from sticking to the bottom.

Drain and Serve

• Transfer the fried tomato fritters to a plate lined with paper towels and let them drain for a minute.
• Serve warm with yogurt sauce, garlic dip, tzatziki, sour cream sauce, or your favorite dipping sauce.

Save this Tomato Fritters recipe for the next time you have ripe tomatoes to use up, and pin the image below so you can come back to it when you’re ready to fry a batch.

Storage and Reheating

• Tomato Fritters are best served warm, while the edges are still crisp and the inside is soft and juicy. If you have leftovers, let them cool completely before storing so they do not turn soggy from trapped steam.
• Place the cooled fritters in an airtight container lined with a paper towel and refrigerate for up to 3 days. Keep them in a single layer if possible, or add parchment paper between layers to help protect the crust.
• To reheat, place the fritters in an air fryer at 350°F for 4 to 6 minutes, or warm them in a 375°F oven for about 8 to 10 minutes, until heated through and crisp again. A skillet also works well; reheat them over medium heat with a small splash of oil for 2 to 3 minutes per side.
• Avoid microwaving if you want the fritters to stay crisp. The microwave will warm them, but it softens the outside and makes the texture heavier.
• I do not recommend freezing Tomato Fritters. Because tomatoes hold a lot of moisture, the fritters can turn soft and watery once thawed.

These Eggplant Cutlets are the kind of recipe that makes eggplant feel exciting again. The eggplants are roasted first until soft and creamy, then flattened, coated in panko, and fried until the outside turns golden and crisp.

The roasted tomato marinara keeps everything fresh and flavorful, with sweet cherry tomatoes, mellow roasted garlic, basil, and Italian seasoning blended into a simple sauce. It is rustic, crunchy, saucy, and satisfying, without feeling heavy or complicated.

Ingredients

For Roasting

• 2 medium eggplants, left whole
• 1 lb cherry tomatoes
• 1 whole garlic head, top sliced off to expose the cloves
• Avocado oil spray or olive oil
• Salt and black pepper, to taste

For the Roasted Tomato Marinara

• Roasted cherry tomatoes, with their juices
• Roasted garlic cloves, squeezed from the skins
• 1 handful fresh basil, plus more for serving
• 1 teaspoon Italian seasoning
• Salt, to taste

For the Crispy Coating

• 1 cup all-purpose flour or gluten-free flour
• 3/4 cup cold water
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 2 cups panko breadcrumbs or gluten-free panko
• Neutral oil, for frying

For Serving

• Torn fresh basil
• Grated parmesan or vegan parmesan, optional

Instructions

1. Roast the eggplant, tomatoes, and garlic

Preheat the oven to 425°F.

Place the whole eggplants, cherry tomatoes, and garlic head in a baking dish. Spray or drizzle with oil, then season with salt and black pepper.

Roast for 40–45 minutes, until the eggplants are soft and collapsed, the tomatoes have burst, and the garlic cloves are tender.

2. Make the roasted tomato marinara

Add the roasted tomatoes and their juices to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the tomatoes.

Add the basil, Italian seasoning, and a pinch of salt. Blend until smooth, then taste and adjust the salt if needed. Keep warm.

3. Peel and flatten the eggplant

Let the eggplants cool just enough to handle. Peel off the skin, keeping the stem attached if possible.

Place each peeled eggplant on a cutting board and gently press it flat with a fork into a thin cutlet shape.

4. Prepare the coating

In a shallow bowl, whisk the flour, cold water, garlic powder, smoked paprika, Italian seasoning, and salt until smooth. The batter should be pourable but thick enough to coat the eggplant.

Place the panko breadcrumbs in a second shallow bowl.

5. Bread the eggplant

Dip each flattened eggplant into the batter and coat both sides. Let the extra batter drip off.

Press both sides firmly into the panko so the crumbs stick well.

6. Fry until crispy

Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat.

Fry the eggplant cutlets for 3–4 minutes per side, until golden brown and crisp. Transfer to a wire rack so the coating stays crunchy.

7. Serve

Spoon the warm roasted tomato marinara onto each plate. Place the crispy eggplant cutlet on top, then finish with torn basil and grated parmesan or vegan parmesan, if using.

Serve right away while the coating is hot and crisp.

Love how crispy these Eggplant Cutlets turn out? Save the image below to your Pinterest board so you can find the recipe when eggplant is back on the menu.

Notes

The eggplant should be fully soft before you flatten it. If it still feels firm, roast it a little longer.

A wire rack works better than paper towels because it keeps the bottom of the cutlet from steaming.

For the crispiest texture, bread and fry the eggplant close to serving time.

Storage and Reheating

Store the eggplant cutlets and marinara separately so the coating stays crisp. Keep the cutlets in an airtight container in the fridge for up to 3 days, and the marinara for up to 4 days.

Reheat the cutlets in an air fryer at 375°F for 4–6 minutes, or in a 400°F oven for 8–10 minutes. Warm the marinara separately and spoon it on just before serving. Avoid microwaving the cutlets, since the coating will soften.