Panko Cucumber Nuggets

• cucumber↗1
• flour↗1⁄2 cup
• egg↗1
• panko breadcrumbs, bread crumbs↗1 cup
• parmesan cheese↗2 tablespoons
• cilantro↗1⁄2 teaspoon
• garlic powder↗1⁄2 teaspoon
• celery salt1⁄8 teaspoon
• chili powder↗1⁄8 teaspoon
• vegetable oil↗
• ranch dressing (or salad dressing of your choice)

Step-by-step instructions

1. 1

   Peel cucumber and cut into 1 inch chunks.

2. 2

   Put the flour in one bowl, the egg in a second (and scramble it with a fork a little), and put the panko, cheese, and spices in a wide shallow bowl.

3. 3

   Coat cucumber chunks in flour, then the scrambled egg, then rolls in the panko spice mixture to coat.

4. 4

   Place your coated chunks on a plate and put in the fridge for 20 minutes.

5. 5

   Put enough oil into a small frying pan to cover the bottom generously. Put on low to medium heat. I tested my oil with a bit of breadcrumbs to see when it was hot enough.

6. 6

   Fry your chunks in batches, making sure to brown each side. I found it easiest to turn them with some tongs.

7. 7

   Place finished nuggets on a plate with a paper towel to drain off any extra oil.

8. 8

   Stick toothpicks in them and put a little dressing in a bowl for dipping. Crispy, crunchy on the outside, juicy and warm on the inside.