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Homemade Veggie Nuggets

These veggie nuggets are crispy, golden bites made from a colorful mix of finely chopped vegetables, breadcrumbs, and cheese, baked or fried to perfection. They offer a nostalgic snack with a healthier twist, featuring a tender interior and crunchy exterior that’s perfect for dipping. The recipe focuses on simple techniques like chopping, mixing, shaping, and baking or frying for a satisfying homemade treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mixed vegetables (carrots, zucchini, bell peppers) finely chopped or processed
  • 1 cup breadcrumbs lightly toasted for extra crunch
  • 0.5 cup grated cheese (optional) cheddar or sharp cheese adds richness
  • 1 large egg beaten until frothy
  • 1 teaspoon paprika for a subtle smoky flavor
  • 1 clove garlic powder brightens flavor
  • to taste salt and pepper adjust seasoning at the end
  • oil for frying or brushing oil for frying or brushing before baking

Equipment

  • Baking sheet
  • Mixing bowl
  • Food processor
  • Small bowl
  • Frying pan or oven

Method
 

  1. Start by finely chopping or pulsing your vegetables in a food processor until they are finely minced but not pureed. Transfer the processed vegetables into a large mixing bowl. This creates a colorful, textured mixture that will form the base of your nuggets.
  2. Add the breadcrumbs, grated cheese (if using), beaten egg, paprika, garlic powder, and a pinch of salt and pepper to the bowl. Mix everything thoroughly with a spoon or your hands until the mixture is cohesive and holds together when pressed.
  3. Chill the mixture in the refrigerator for about 15-20 minutes to help it firm up, making shaping easier and ensuring the nuggets hold together during cooking.
  4. Preheat your oven to 200°C (390°F) or heat oil in a frying pan over medium heat. While waiting, shape the chilled mixture into small nuggets or patties, about 2 inches wide, using your hands or a small scoop.
  5. If baking, place the nuggets on a parchment-lined baking sheet. Lightly brush or spray them with oil for extra crispiness. If frying, carefully place the nuggets into the hot oil, ensuring not to overcrowd the pan.
  6. Bake in the oven for 20-25 minutes, turning halfway through, until golden brown and crispy around the edges. For frying, cook for about 3-4 minutes per batch until evenly golden and crispy, then drain on paper towels.
  7. Once cooked, let the nuggets rest for 5 minutes to firm up slightly. They will be crispy on the outside and tender inside, perfect for dipping and serving.
  8. Serve your homemade veggie nuggets warm with your favorite dipping sauce—think spicy ketchup, yogurt dip, or a tangy ranch. Enjoy their golden crunch and vibrant veggie flavor in every bite!

Notes

Chill the mixture before shaping for best results. Feel free to customize with different herbs or vegetables. For extra crispiness, bake at a higher temperature or fry until deeply golden.