Panko Cucumber Nuggets

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READY IN: 30mins
SERVES: 2-4
YIELD: 24 nuggets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel cucumber and cut into 1 inch chunks.
  • 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.
  • Coat cucumber chunks in flour, then the scrambled egg, then rolls in the panko spice mixture to coat.
  • Place your coated chunks on a plate and put in the fridge for 20 minutes.
  • 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.
  • Fry your chunks in batches, making sure to brown each side. I found it easiest to turn them with some tongs.
  • Place finished nuggets on a plate with a paper towel to drain off any extra oil.
  • 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.
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