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Veggie Nuggets

These crispy veggie nuggets are a plant-based twist on classic comfort food, made with shredded carrots, zucchini, and breadcrumbs bound together with egg or a vegan substitute. They are baked or fried to a golden crisp, with a tender interior that’s packed with vibrant vegetable flavors. Perfect as a quick snack, lunch, or kid-friendly dinner, they offer a satisfying crunch and a hidden veggie boost.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded carrots finely grated
  • 1 cup shredded zucchini squeezed dry
  • 1 cup breadcrumbs panko preferred
  • 1 large egg beaten
  • 1 teaspoon smoked paprika optional
  • 1/2 teaspoon garlic powder or more to taste
  • to taste salt and pepper
  • oil for frying vegetable or canola oil enough to submerge nuggets

Equipment

  • Large mixing bowl
  • Grater
  • Baking Sheet with Parchment
  • Frying pan
  • Cooking thermometer

Method
 

  1. Start by shredding the carrots and zucchini finely using a grater, then squeeze out excess moisture from the zucchini with a clean towel to keep the nuggets crispy.
  2. Combine the shredded vegetables in a large bowl, then add the breadcrumbs, beaten egg, smoked paprika, garlic powder, and a pinch of salt and pepper. Mix thoroughly until the mixture is cohesive but still slightly sticky.
  3. Shape the mixture into small, uniform nuggets about 1.5 inches wide, pressing firmly to ensure they hold together well.
  4. Heat oil in a frying pan over medium heat until it reaches about 180°C (356°F). You can test this by dropping a small piece of bread—if it sizzles and turns golden within a minute, the oil is ready.
  5. Carefully place the nuggets into the hot oil, avoiding overcrowding, and fry for about 3–4 minutes per side until they are deep golden brown and crispy, with a crackling sound as they cook.
  6. Once cooked, transfer the nuggets to a paper towel-lined plate to drain excess oil and let them rest for a couple of minutes to firm up.
  7. If you prefer baking, preheat your oven to 200°C (400°F), arrange the shaped nuggets on a parchment-lined tray, lightly spray with oil, and bake for 20–25 minutes until golden and crispy, flipping halfway through.
  8. Serve the veggie nuggets hot, with your favorite dipping sauce or a squeeze of lemon to brighten the flavors.

Notes

For a vegan version, substitute the egg with a flaxseed or chia seed slurry. Ensure the zucchini is thoroughly squeezed to prevent sogginess. Using panko breadcrumbs yields a crunchier exterior, but regular breadcrumbs work well too.