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.

They make a great appetizer, snack, or side dish, especially with the cool garlic Parmesan dip served alongside. There is no frying, no heavy breading, and no complicated prep—just well-seasoned eggplant fries with plenty of flavor and enough crispness to keep you reaching for another.

Ingredients

For the Eggplant Fries

• 2 medium eggplants
• 6 tablespoons olive oil
• 2 tablespoons sesame seeds
• 2 tablespoons finely grated Parmesan cheese
  (Use dairy-free Parmesan or nutritional yeast for a vegan option.)
• 1 tablespoon cornstarch
• 1 tablespoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Garlic Parmesan Dip

• ½ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated
• ½ teaspoon dried parsley
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For a vegan option, use dairy-free sour cream, mayonnaise, and Parmesan.

Prepare the Eggplant

1. Preheat the oven.
   Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Cut the eggplant.
   Trim off the ends, then slice the eggplants into fries about ½ inch thick. Keep them similar in size so they bake evenly.

Coat the Fries

3. Mix the seasoning.
   In a large bowl, combine the olive oil, sesame seeds, Parmesan, cornstarch, Italian seasoning, smoked paprika, salt, and black pepper.
4. Coat the eggplant.
   Add the eggplant fries and toss gently until every piece is evenly covered. Scrape up any seasoning from the bottom of the bowl and toss again.

Bake

5. Arrange on the pan.
   Spread the fries in a single layer, leaving space between them. Use a second baking sheet if needed, since crowded eggplant will steam instead of brown.
6. Bake until golden.
   Bake for 12 minutes, flip the fries, then continue baking for 10–13 minutes, or until browned around the edges and tender in the center.

Make the Garlic Parmesan Dip

7. Mix the dip.
   While the fries bake, stir together the sour cream, mayonnaise, Parmesan, lemon juice, garlic, parsley, onion powder, salt, and black pepper until smooth.
8. Chill until serving.
   Refrigerate the dip while the fries finish baking. Taste before serving and adjust the salt or lemon juice if needed.

Serve

9. Serve the eggplant fries warm with the chilled garlic Parmesan dip on the side.

Pin the image below now—you’ll be glad you saved it the next time you have an eggplant in the fridge and no idea what to make.

Tips for the Best Eggplant Fries

• Cut the fries evenly. Pieces around ½ inch thick cook through without becoming too soft or drying out at the edges.
• Do not peel the eggplant. The skin helps the fries hold their shape while the inside becomes tender.
• Coat them just before baking. Eggplant absorbs oil quickly, so toss everything together only when the oven and baking sheet are ready.
• Leave space between the pieces. Crowding traps steam and keeps the fries soft. Use two baking sheets if necessary.
• Flip them carefully. Wait until the bottoms have browned before turning, or the coating may stick to the parchment.
• Add extra color at the end. For crispier, deeper-golden edges, broil the fries for 1–2 minutes after baking. Watch them closely because the Parmesan and sesame seeds can burn quickly.
• Serve them right away. Eggplant fries are crispest when freshly baked and will gradually soften as they sit.

You can make the rings in the oven or air fryer, and they work just as well as a snack, appetizer, or easy side dish. Serve them hot, pile them around the dip, and don’t expect the plate to stay full for long.

Ingredients

For the Zucchini Rings

• 3–4 medium zucchini
• 1 tablespoon olive oil
• 4–5 tablespoons cornstarch
• 1/2–1 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

For a vegan version, use plant-based Parmesan.

For the Creamy Zucchini Dip

• Reserved zucchini centers
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/2 cup plain Greek yogurt
• 1 tablespoon tahini
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste

Plant-based plain yogurt can be used if needed.

Instructions

1. Cut the zucchini rings

Preheat the oven or air fryer to 400°F (200°C).

Slice the zucchini into rounds about 3/4 inch thick. Use a small round cutter, apple corer, or clean bottle cap to remove the center of each slice. Set the centers aside for the dip.

2. Coat the zucchini

Place the zucchini rings in a large bowl and toss them with the olive oil.

Add the cornstarch, breadcrumbs, Parmesan, garlic powder, paprika, oregano, onion powder, salt, and black pepper. Toss until the rings are evenly coated. Add more breadcrumbs as needed until the coating clings without feeling wet.

3. Bake or air fry

Arrange the zucchini rings in a single layer, leaving a little space between them.

Bake or air fry for 20–25 minutes, flipping halfway through, until the coating is golden and crisp. Begin checking the air fryer around the 18-minute mark, since models cook differently.

4. Make the zucchini dip

Heat the olive oil in a small skillet over medium heat. Add the reserved zucchini centers with a pinch of salt and cook for 3–5 minutes, stirring occasionally, until soft and lightly browned.

Transfer them to a blender or food processor. Add the lemon juice, Greek yogurt, tahini, garlic powder, paprika, oregano, onion powder, salt, and black pepper. Blend until smooth and creamy.

5. Serve

Serve the zucchini rings hot with the creamy zucchini dip on the side.

For extra flavor, sprinkle the rings with a little more Parmesan and paprika while they are still warm.

These crispy zucchini rings are too good to forget—save the image below to Pinterest and keep the recipe handy.

Tips for the Best Crispy Zucchini Rings

Don’t slice the zucchini too thin. Rings that are about 3/4 inch thick hold their shape better and give you a good contrast between the crisp coating and tender center.

Use panko for more crunch. Regular breadcrumbs work, but panko gives the coating a lighter, crispier texture.

Add the breadcrumbs gradually. Start with 1/2 cup and add more only if needed. The exact amount depends on how much moisture the zucchini releases and how large the zucchini are.

Leave space between the rings. Crowding the baking sheet or air fryer basket traps steam, which makes the coating softer instead of crisp.

Flip carefully. Turn the rings once during cooking so both sides brown evenly, but use a thin spatula or tongs to avoid knocking off the coating.

Serve them right away. Zucchini naturally contains a lot of moisture, so the rings are at their crispiest straight from the oven or air fryer.

Make the dip while the rings cook. The reserved zucchini centers soften quickly, so the dip comes together in the same time it takes the rings to finish.

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.

The Greek yogurt dill dressing keeps it creamy and bright without making it heavy, so every bite has that mix of crisp, cool, creamy, and savory.

Ingredients

For the Crispy Potatoes

• 1 lb baby potatoes or Yukon gold potatoes, cut into small cubes
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 2 cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, diced
• 2 spring onions, sliced
• 1/2 cup fresh herbs, chopped, such as dill, parsley, cilantro, or a mix

For the Greek Yogurt Dill Dressing

• 1/3 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 small garlic clove, grated
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Roast the potatoes

Heat the oven to 425°F. Cut the potatoes into small, even cubes so they cook quickly and crisp around the edges. Pat them dry with a clean towel, then toss them with olive oil, smoked paprika, garlic powder, cumin, cornstarch, salt, and black pepper.

Spread the potatoes on a baking sheet in a single layer. Give them space so they roast instead of steam. Bake for 25–30 minutes, flipping halfway, until golden, crisp, and tender inside.

2. Prep the salad

While the potatoes roast, thinly slice the cucumbers and red onion. Add them to a large bowl or jar with the diced avocado, spring onions, and chopped herbs.

3. Make the dressing

In a small bowl, mix the Greek yogurt, lemon juice, olive oil, honey, grated garlic, dill, oregano, chili flakes, salt, and black pepper. Stir until smooth. If the dressing feels too thick, add 1–2 teaspoons of water until it is easy to drizzle but still creamy.

Taste and adjust with a little more lemon juice or salt if needed.

4. Dress the cucumber mixture

Add most of the dressing to the cucumber mixture and toss gently. Use a spoon instead of shaking too hard, so the avocado keeps some shape and the salad stays fresh-looking.

Save a little dressing for drizzling over the top.

5. Add the crispy potatoes

Spoon the salad onto a serving plate or bowl. Add the hot crispy potatoes on top right before serving, then drizzle with the remaining Greek yogurt dill dressing.

Finish with extra dill, spring onions, chili flakes, and a light sprinkle of smoked paprika if you want more color.

Serve right away while the potatoes are crisp and the cucumbers are cold and crunchy.

Save this Potato Cucumber Avocado Salad to your Pinterest board so you have it ready for the next time you want something fresh, creamy, crispy, and a little different.

Notes

For the best texture, do not mix the potatoes into the salad too early. Add them at the end so they keep their crispy edges.

Greek yogurt makes the dressing creamy but still bright. If you want a richer taste, use full-fat Greek yogurt.

Fresh dill is the best herb here because it works beautifully with cucumber, lemon, avocado, and roasted potatoes.

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.

Ingredients

• 2 cups fresh corn kernels, or drained canned corn, or thawed frozen corn
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 3/4 to 1 cup water, added as needed
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• Salt and black pepper, to taste
• Oil, for frying

Instructions

1. Prepare the corn.
   If using canned corn, drain it well. If using frozen corn, thaw it first. Pat the corn dry with paper towels so the batter does not turn watery.
2. Make the batter.
   Add the flour, cornstarch, coriander, turmeric, salt, and pepper to a large bowl. Pour in 3/4 cup water and stir until you have a thick, smooth batter. Add a little more water only if the batter feels too dry to mix.
3. Add the corn and aromatics.
   Stir in the corn, green onions, and garlic. The mixture should look thick and packed with corn. If it runs off the spoon too easily, add 1–2 tablespoons flour. If it feels too stiff, add a small splash of water.
4. Heat the oil.
   Add enough oil to cover the bottom of a skillet by about 1/2 inch. Heat over medium heat until the oil reaches about 350°F. If you do not have a thermometer, drop in a tiny bit of batter. It should sizzle right away, but not burn.
5. Fry the fritters.
   Spoon small portions of batter into the hot oil and gently flatten each one with the back of the spoon. Do not crowd the pan, or the fritters will steam instead of crisp.
6. Cook until crisp.
   Fry for 3–4 minutes per side, or until deep golden and crispy around the edges. Flip carefully and cook the second side until firm and browned.
7. Drain and serve.
   Transfer the corn fritters to a paper towel-lined plate. Sprinkle with a little extra salt while hot. Serve warm with sweet chili sauce, sambal, garlic mayo, or your favorite dipping sauce.

These Crispy Corn Fritters are too good to forget. Pin the image below and keep the recipe handy.

Tips for the Best Corn Fritters

Keep the batter thick. A thin batter spreads too much and makes soft fritters instead of crispy ones.

Dry the corn well, especially if using canned or frozen corn. Extra moisture can make the fritters fall apart in the oil.

Fry in small batches. Leaving space between each fritter helps the edges crisp up properly.

Serve them right away. Corn fritters are best hot from the pan, while the edges are still crunchy.

Storage and Reheating

Store leftover corn fritters in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so they do not turn soggy from trapped steam.

To reheat, place the fritters in an air fryer at 350°F for 3–5 minutes, or warm them in a skillet over medium heat for 2–3 minutes per side until hot and crisp again. You can also reheat them in the oven at 375°F for about 8–10 minutes.

Avoid the microwave if possible. It will warm them, but the edges will turn soft instead of crispy.

Ingredients

For the Cabbage Steaks

• 1 small green cabbage, cut into 2-3 thick center steaks, about 3/4 inch thick
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

For the Creamy Mushroom Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• 1/2 cup water, plus more if needed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons grated Parmesan
• 2 tablespoons chili crisp

To Serve

• Extra Parmesan
• Extra chili crisp
• Fresh chopped parsley

Instructions

1. Cut the cabbage steaks

Slice the cabbage through the center into 2 thick steaks, keeping part of the core attached so the pieces hold together while cooking. If a few outer leaves loosen, tuck them back in or save them for another recipe.

2. Sear the cabbage

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Season both sides of the cabbage steaks with salt and pepper.

Place the cabbage in the pan and cook for 5–6 minutes per side, until the outside is deep golden with a few charred spots. Do not move the cabbage too much while it cooks. Letting it sit against the pan helps it brown instead of steam.

Transfer the cabbage steaks to a plate.

3. Cook the onions and mushrooms

In the same pan, add the butter and 1 tablespoon olive oil. Add the sliced onion and mushrooms.

Cook for 10–12 minutes over medium heat, stirring now and then, until the mushrooms have released their moisture and the onions are soft and browned. If the pan starts to look dry or the browned bits stick too much, add a small splash of water and scrape the bottom with a spoon.

Add the garlic and cook for 1 minute, just until fragrant.

4. Make the creamy sauce

Pour in the heavy cream and water. Add the salt, black pepper, smoked paprika, garlic powder, onion powder, Parmesan, and chili crisp.

Stir well and let the sauce simmer for 2–3 minutes, until it looks creamy and slightly thickened. Taste and adjust the salt or chili crisp if needed.

5. Finish the cabbage in the sauce

Place the seared cabbage steaks back into the skillet. Spoon some of the mushroom sauce over the top.

Cover the pan and cook on low heat for 10–15 minutes, or until the cabbage is tender when pierced near the core. If the sauce thickens too much before the cabbage is ready, add a splash of water and gently stir it into the sauce.

You can also finish the skillet in a 350°F oven for 15–20 minutes if your pan is oven-safe.

6. Serve

Plate the cabbage steaks and spoon plenty of creamy mushroom sauce over the top. Finish with extra Parmesan, chili crisp, and fresh parsley.

This one is worth keeping for the next time cabbage needs to be more than just a side. Pin the image below so the recipe is easy to find later.

Recipe Tips

For the best texture, cut the cabbage thick enough so it does not fall apart in the pan. The core may look tough, but it helps hold each steak together while cooking.

Use medium-low heat for the first sear. If the pan is too hot, the outside can burn before the cabbage has time to soften.

If you want the sauce richer, use heavy cream. For a lighter version, half-and-half works too, but the sauce will be thinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or cream to loosen the sauce.

This recipe is simple, but the method makes a big difference. The potatoes cook first in a little water until tender, then the water evaporates and the same pan turns into a skillet for crisping them in olive oil and butter. No draining, no roasting tray, and no extra pot.

The result is a side dish that tastes buttery, garlicky, a little smoky, and fresh from the herbs. Serve these potatoes with chicken, steak, burgers, grilled meat, eggs, or as a warm appetizer with the creamy garlic sauce underneath.

Ingredients

For the Potatoes

1 1/2 lb baby Yukon gold potatoes
Water, enough to barely cover the potatoes
1/4 cup extra virgin olive oil, divided
1 tbsp butter
3/4 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp chili flakes
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped

For the Garlic Sour Cream Sauce

3/4 cup sour cream
2 tbsp mayonnaise or Greek yogurt
1 small garlic clove, finely grated
1 tsp lemon juice
Salt and black pepper, to taste

For Serving

3 tbsp chili oil
Extra chopped parsley and chives

Instructions

1. Cook the Potatoes

Add the potatoes to a wide skillet or sauté pan. Pour in just enough water to barely cover them.

Cover the pan with a lid and bring the water to a boil over medium-high heat. Once boiling, remove the lid and let the potatoes cook until fork-tender, about 18–20 minutes.

By the end, most of the water should be gone. If the potatoes are tender but there is still too much water in the pan, carefully pour off the excess. If the pan dries out before the potatoes are soft, add a small splash of water and keep cooking.

2. Crisp the Potatoes

Add 2 tablespoons of olive oil and the butter to the pan with the cooked potatoes.

Cook over medium heat for 10–12 minutes, turning the potatoes every few minutes, until the skins are golden, blistered, and crisp in spots.

Do not stir constantly. Letting the potatoes sit against the hot pan for a minute or two at a time helps them brown properly.

3. Add the Seasoning

Sprinkle the potatoes with salt, black pepper, smoked paprika, and chili flakes.

Toss for about 1 minute, just until the spices coat the potatoes and warm through in the oil. Keep the heat at medium so the paprika does not burn.

4. Add the Fresh Herbs

Add the thyme, rosemary, dill, and parsley.

Toss for another 30 seconds, just until the herbs smell fragrant and still look fresh. Turn off the heat.

5. Make the Sauce

In a small bowl, mix the sour cream, mayonnaise or Greek yogurt, grated garlic, lemon juice, salt, and black pepper.

Taste and adjust with a little more salt or lemon juice if needed.

6. Serve

Spread the garlic sour cream sauce onto a serving plate.

Pile the hot crispy potatoes over the sauce, drizzle with chili oil, and finish with extra parsley and chives.

Serve right away while the potatoes are hot and crisp.

Love crispy, buttery potatoes? Save this one to your Pinterest board so you don’t lose it.

Tips for the Best Pan Fried Baby Potatoes

Use a wide pan so the potatoes have space to crisp instead of steam.

Baby Yukon gold potatoes work best because the skins get golden while the inside stays creamy.

Do not add the paprika too early. It can burn if it sits in the hot oil for too long.

For more crispy edges, gently press a few potatoes with the back of a spoon before frying.

Fresh herbs should go in at the end so they stay bright and do not turn bitter.

What to Serve With Crispy Garlic Herb Potatoes

These potatoes are great with grilled chicken, steak, pork chops, burgers, roasted meat, eggs, or a simple salad. They also work as an appetizer if you serve them on a large plate with the garlic sour cream sauce underneath.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat them in a skillet over medium heat with a small drizzle of oil until warmed through and crisp again. You can also reheat them in the air fryer at 375°F for 4–6 minutes.

The microwave works for warming them, but the potatoes will lose most of their crispness.

The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, and it has better crunch. Shake everything together in a jar or container right before serving, and you get a fresh summer side salad that feels fun, easy, and a little different.

Ingredients

Servings: 6 as a side salad

• 1 1/2 lb cucumbers (about 2 English cucumbers)
• 1/2 medium red, purple, or yellow onion, thinly sliced
• 1 cup corn kernels, fresh, frozen, or canned and drained
• 1 tsp olive oil
• 1 Tbsp fresh dill, chopped
• 1/2 cup sour cream
• 1/2 Tbsp fresh lemon juice, plus more to taste
• 1 garlic clove, pressed or finely grated
• 1/2 tsp chili powder
• 1/2 tsp fine sea salt, plus more to taste
• Pinch of black pepper

Instructions

• Add the corn kernels to a small bowl with the olive oil and a tiny pinch of salt. Toss until the corn is lightly coated.
• For the skillet method, heat a skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring only now and then, until the kernels get golden spots and a little char. Do not stir constantly, or the corn will steam instead of browning.
• For the air fryer method, spread the corn kernels in the air fryer basket in a thin layer. Air fry at 400°F for 6–8 minutes, shaking the basket once or twice, until the corn is lightly browned in spots. If using frozen corn, air fry for 8–10 minutes so the extra moisture has time to cook off.
• Let the corn cool before adding it to the salad. Warm corn can loosen the sour cream and make the cucumbers release more water.
• Place the cucumbers on a cutting board and lightly smash them with the side of a knife, rolling pin, or the bottom of a glass. You want them cracked and split, not crushed into mush. Cut the smashed cucumbers into bite-size pieces.
• Add the smashed cucumbers, sliced onion, cooled charred corn, sour cream, lemon juice, garlic, dill, chili powder, salt, and black pepper to a large jar or container with a lid.
• Close the lid and shake gently until the cucumbers, corn, and onion are coated in the creamy dressing. Don’t shake too hard, or the cucumbers can break down and turn watery.
• Taste and adjust with more salt, lemon juice, chili pow

Loved this creamy corn cucumber salad? Save the image below to your Pinterest board so you can find it again when you need a cold, crunchy side dish.

Notes

Small cucumbers work especially well here because they stay crisp after smashing. If using English cucumbers, you can leave the peel on unless it feels thick or waxy.

For a stronger street corn flavor, add a little extra chili powder or a squeeze of lime instead of lemon. You can also finish the salad with crumbled cotija, feta, or parmesan, but it is still good without cheese.

Storage

This creamy corn cucumber salad is best served right after shaking, while the cucumbers are still crisp and the dressing is thick.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will release liquid as they sit, so the salad may become thinner over time. Stir it well before serving, and add a small spoonful of sour cream if you want to bring back the creamy texture.

I don’t recommend freezing this salad because the cucumbers will turn soft and watery.