BEST CRISPY VEGGIE NUGGETS

This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn’t hard and beat the store-bought versions!

You just need to blanch these vegetables in salted, boiling water. They will need different times so don’t just toss them all in together. The broccoli will cook quickly, maybe 2-3 minutes, while the other vegetables will need closer to ten minutes.

INGREDIENTS

• 2-3 medium carrots
• 1 parsnip
• 2 small new potatoes
• 1 golden beet
• 1 stalk broccoli
• 1 Serrano pepper, seeded
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Frying:

• 2 cups Bread crumbs
• 3 large eggs
• 1 quart oil for frying

INSTRUCTIONS 

1. Put all ingredients in a Food Processor and mix them ( If You have FoodProcessor) 
2. and salt and pepper.
3. Instead, spread the mixture out on a baking sheet in an even thickness.
4. Stick the baking sheet in the freezer for 15-20 minutes. You don’t want it to be frozen solid, but you want it pretty cold and solid.
5. Then use a small cookie cutter to cut out your nuggets!
6. Once the nuggets are cut out, dip them in egg by bread crumbs

* If you don’t have a processor and want to try them out, your best bet is to mash the veggies together with a potato masher. Or you could try grating them on a box grater.
**A food processor makes quick work of it though. Just pulse everything together including the Serrano pepper

At this point you have two options:

Freeze them! Just place all the breaded nuggets on a clean baking sheet and let them freeze completely. Then transfer them to a freezer safe bag and they will store fine for months.
Fry them! If you want to cook them immediately though, just dunk them in a fryer with 350 degree F. oil. They will cook quickly and only need 3-4 minutes to get golden brown.

Recipe Adapted : Real Veggie Nuggets @ macheesmo