This cucumber salad features gorgeous, fresh herbs, loads of crunch, and is lively and cooling. This summer, when your garden is overflowing with cucumbers and your lettuce has finished growing, give it a try. If you have any romaine, you may add it to the dish or you can just savor the simplicity.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 medium green bananas, peeled and cut into thin slices
- 2 ½ cups chickpea flour
- 1 teaspoon rice flour
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 pinch baking soda
- salt to taste
- ½ cup water, or as needed
- ½ cup oil for frying, or as needed
Instructions
- Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
- Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
- Heat a generous amount of oil in a frying pan over medium-high heat.
- Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.