Fried Cucumber & Green Heirloom Tomatoes Paired With Gin Basil Smash Cocktail

By Vicki Arkoff

Celebrate summer with refreshingly new ways to feature the cucumber, an unusual fruit (not a vegetable...Google it) that's usually served raw rather than cooked. Because cukes are a key component flavoring Hendrick's small-batch gin, the Scottish distiller decided to celebrate the overlooked National Cucumber Day with a month of eclectic events and recipe roll-outs.

They've effectively invented an entire cucumber celebration season. "This is not a hostile takeover," stated Hendrick's Gin National Ambassador, Jim Ryan, with tongue firmly planted in his cheek. "In fact, the term takeover may be overstated, since no one seemed to be looking after the holiday to begin with."

Besides serving up new gin and cucumber cocktails — such as the Gin Basil Smash, the award-winner created by Joerg Meyer at Le Lion Bar in Hamburg, Germany – Hendrick's decided to enlist Chef Harold Dieterle from Bravo's "Top Chef" to create original cuke recipes. This food/drink recipe pairing is perfect for summer garden harvests and cocktail hour nibbles.

FRIED CUCUMBER & HEIRLOOM GREEN TOMATOES with CORNMEAL CRUST & MEYER LEMON AIOLI

Ingredients:
2 Japanese Cucumbers
2 Large Green Heirloom Tomatoes
1 t. Ground Fennel Seed
1 t. Paprika
¼ cup Flour
2 Eggs, beaten
2 cups Cornmeal
1 Meyer Lemon, thinly sliced
Salt & Pepper to taste
3 cups Oil for frying
1 T Parsley, chiffonade

MEYER LEMON AIOLI INGREDIENTS:
2 Egg Yolks
1 T Meyer Lemon Juice
1 T Meyer Lemon Zest
½ cup Blended Oil
Salt & Pepper to taste

DRESSING PREPARATION: In a Blender, add all ingredients except the oil. Blend and slowly add the oil to form an emulsification.Check seasoning, adjust salt and pepper to taste. Set aside.

Cut the cucumbers in half lengthwise and scrap out the seeds. Next, slice the cucumbers into 2" half-moons and reserve. Next cut the tomatoes into wedges and remove the core. Heat a large cast iron pan on high heat and add the oil. Mix the paprika and ground fennel in a bowl with the flour. Dredge the cucumbers and tomatoes first in flour, then egg and lastly cornmeal. Lay out on a tray till all are coated.

Once the oil reaches a temperature of 350F, add the breaded cucumbers and tomatoes to the oil. Cook on each side for about 3 minutes or till golden brown. After cooking for 4 minutes add the slices of lemon to the fryer to add acid. Remove the cucumbers, tomatoes & lemon from the fryer and drain well on paper towel. Season generously with salt and pepper. Transfer to a platter, garnish with the parsley & serve alongside the Meyer lemon aioli. Preparation and cook time: Approximately 30 minutes. Serves 4.

Serve with a Gin Basil Smash cocktail, a delicious, summery celebration of basil and the botanicals in gin.

GIN BASIL SMASH COCKTAIL

Ingredients:
8 to 10 leaves fresh basil
3/4 part simple syrup
3/4 part fresh lime juice
2 parts Hendrick's Gin

Muddle the basil with the simple syrup. Shake with ice. Fill rocks glass with crushed ice. Strain cocktail over ice. Garnish with basil leaves and cucumber slice.