Panko Cucumber Nuggets

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“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!”
24 nuggets

Ingredients Nutrition


  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.

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