Crispy Homemade 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!

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 Italian Bread crumbs
• 3 large eggs
• 1 quart oil for frying

Directions

1. Chop carrots, parsnip, new potatoes, golden beet, and broccoli into one-inch chunks. Bring a pot of salted water to a simmer and blanch all the veggies until tender. I recommend blanching the broccoli separately from the others. The sturdier veggies will take about 10 minutes to soften, while the broccoli will take 2-3 minutes.
2. Drain the veggies and add them to a food process along with the Serrano pepper, olive oil, salt and pepper. Pulse the mixture until it’s mostly smooth.
3. Transfer the pulsed veggie mixture to a baking sheet and spread it out into about a 1/2 inch thick layer. Transfer baking sheet to freezer and let freeze for 15-20 minutes until the mixture is hard, but not completely frozen.

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