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Crispy Veggie Nuggets

These veggie nuggets are made by grated fresh vegetables mixed with seasonings and coated with panko breadcrumbs. They are shaped into small patties and baked or fried until golden and crispy on the outside, tender inside. The result is a satisfying, colorful snack with a delightful crunch and a hint of sweetness from the vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated vegetables (carrots, zucchini, or sweet potatoes) squeeze out excess moisture
  • 1 cup panko breadcrumbs for coating and binding
  • 1 large egg or flaxseed meal mixed with water for vegan option
  • 1 tsp garlic powder adds warmth
  • 1 tsp paprika for depth of flavor
  • to taste salt adjust as needed
  • 2-3 tbsp oil for baking or frying

Equipment

  • Large mixing bowl
  • Baking sheet or deep fryer
  • Spatula
  • Cooling rack
  • Grater
  • Knife
  • Cutting board

Method
 

  1. Start by grate the vegetables using a box grater until you have about 2 cups. Place the grated vegetables in a clean towel or paper towels and squeeze out as much excess moisture as possible — this helps keep the nuggets crispy.
  2. In a large mixing bowl, combine the grated vegetables with the egg, garlic powder, paprika, and a pinch of salt. Mix everything thoroughly until the mixture is well combined and sticky enough to hold shape.
  3. Using your hands or a spoon, scoop about two tablespoons of the mixture and gently shape it into small patties or nuggets, about 3 cm wide. Place each shaped nugget onto a parchment-lined baking sheet or tray if frying.
  4. Gently roll each nugget in panko breadcrumbs, pressing lightly to coat evenly and create a crunchy exterior.
  5. If baking, spray the nuggets lightly with olive oil or cooking spray to help them crisp up. Preheat your oven to 200°C (390°F) and bake the nuggets on the middle rack for 20-25 minutes, turning halfway, until golden brown and crispy.
  6. If frying, heat about 2-3 tablespoons of oil in a deep skillet or fryer to 180°C (350°F). Carefully lower the nuggets into the hot oil in batches. Fry for about 3-4 minutes, turning occasionally, until they are crispy and golden all over.
  7. Once cooked, transfer the nuggets to a cooling rack or paper towels to drain excess oil and keep them crispy. Let them rest for a couple of minutes to settle the texture before serving.
  8. Serve the veggie nuggets warm with your favorite dipping sauce, such as tangy yogurt, spicy ketchup, or aioli. Enjoy the crispy outside and tender, flavorful inside with each bite!

Notes

For vegan nuggets, replace the egg with flaxseed meal mixed with water. Use gluten-free panko or crushed rice crackers for a gluten-free version. Adjust seasonings to taste and experiment with different vegetables for variety.