Panko Cucumber Nuggets - cooking recipe

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)

Preparation

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.