Prep time: 20 min | Cook time: 20 min | Ready In: 40 min
1 lb. cucumbers
1 tablespoon salt
2 tablespoons butter
at least 2 cups flour, for dredging
salt & pepper, to taste
Peel cucumbers, cut them in half lengthwise and scoop out the seeds. Then cut into 3/4 inch chunks. Place chucks in a colander, toss with 1 tablespoon of salt.
Let them drain for 20 minutes, rinse and dry. Remove a few strips of zest from the lemon and mince enough to make 1 teaspoon.
Cut the lemon into wedges. Melt butter in a large skillet over medium-high heat. Place 2 cups of flour in a plastic bag. When the butter is melted, put a few cucumber chunks in the flour, shake to coat and add them to the skillet.
Repeat until all the cucumbers are used. Cook over medium high heat, stirring and turning occasionally, for around 10 minutes.
When the exteriors are crisp yet the interiors tender, add the lemon zest and wedges, along with salt and pepper, to taste. Cook for one minute more.
Garnish with the parsley and serve.