 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A yummy crispy appetizer or snack! Juicy chunks of cucumber coated in panko and spices and then fried till crispy. With ranch dressing for dipping, these were SO GOOD! Ingredients:
1 cucumber |
1/2 cup flour |
1 egg |
1 cup panko breadcrumbs, bread crumbs |
2 tablespoons parmesan cheese |
1/2 teaspoon cilantro |
1/2 teaspoon garlic powder |
1/8 teaspoon celery salt |
1/8 teaspoon chili powder |
vegetable oil |
ranch dressing (or salad dressing of your choice) |
Directions:
1. Peel cucumber and cut into 1 inch chunks.
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. Coat cucumber chunks in flour, then the scrambled egg, then rolls in the panko spice mixture to coat.
4. Place your coated chunks on a plate and put in the fridge for 20 minutes.
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. Fry your chunks in batches, making sure to brown each side. I found it easiest to turn them with some tongs.
7. Place finished nuggets on a plate with a paper towel to drain off any extra oil.
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.
|
|