- 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
- 2 cups Italian Bread crumbs
- 3 large eggs
- 1 quart oil for frying
All The Colors
I had never made these before, but I figured the method could probably be similar to the chicken nuggets. I knew I wanted to start with lots of colorful, fresh vegetables.
Good Veg! - Homemade Veggie NuggetsGood Veg!
I just roughly chopped up all these things.
For my chicken nuggets, I add in an egg and some flour as binder for the nuggets, but for the homemade veggie nuggets version, I added in a few potatoes which I thought would be enough binder to keep it all together.
A rough chop - Homemade Veggie NuggetsA rough chop.
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.
The finished blanched vegetables should be fork tender.
A quick boil - Homemade Veggie NuggetsA quick boil.
At this point, these homemade veggie nuggets are pretty easy IF you have a food processor.
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 and salt and pepper.
You probably need a processor for these Homemade Veggie NuggetsYou probably need a processor for these.
This was my finished, very colorful mixture!