{"id":383,"date":"2012-12-28T14:29:38","date_gmt":"2012-12-28T13:29:38","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=383"},"modified":"2012-12-28T14:29:38","modified_gmt":"2012-12-28T13:29:38","slug":"fried-cucumber","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=383","title":{"rendered":"Fried Cucumber"},"content":{"rendered":"<p><span style=\"font-size: small;\">4-6 Port.)<br \/>\n4 gro\u00dfe Gem\u00fcsegurken (oder zwei Salatgurken), Salz, Pfeffer, Mehl, \u00d6l oder Frittierfett.<\/span><\/p>\n<p><span style=\"font-size: small;\">Gurken sch\u00e4len, in ca. 5 mm dicke Scheiben schneiden, entkernen und zwischen dicke Schichten K\u00fcchenpapier oder T\u00fccher legen und ca. 1 Stunde \u201eausbluten\u201c lassen. Die trockenen Gurkenscheiben dann salzen und pfeffern, in Mehl wenden und in der Frit\u00fcre goldbraun ausbacken. (oder in der Pfanne unter Wenden mit reichlich hei\u00dfem \u00d6l ! Vorsicht vor Fett-Spritzern!).<\/span><\/p>\n<p><span style=\"font-size: small;\">Als Beilage zu Fisch~ oder Meeresfr\u00fcchten, oder als Zwischengericht bzw. Vorspeise<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>4-6 Port.) 4 gro\u00dfe Gem\u00fcsegurken (oder zwei Salatgurken), Salz, Pfeffer, Mehl, \u00d6l oder Frittierfett. Gurken sch\u00e4len, in ca. 5 mm dicke Scheiben schneiden, entkernen und zwischen dicke Schichten K\u00fcchenpapier oder T\u00fccher legen und ca. 1 Stunde \u201eausbluten\u201c lassen. Die trockenen &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=383\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[24,21,23],"tags":[],"class_list":["post-383","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-gemuse","category-vegetarisch"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-6b","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=383"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/383\/revisions"}],"predecessor-version":[{"id":391,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/383\/revisions\/391"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}