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Real Veggie Nuggets


  • 2-3 medium carrots
  • 1 parsnip
  • 2 small new potatoes
  • 1 beet
  • 1 stalk broccoli
  • 1 bell pepper, seeded
  • 1 tbl olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups Italian bread crumbs
  • 3 large eggs
  • 1 quart oil for frying


1. Blanch the vegetables in salted, boiling water. They will need different times so don't just toss them all in together. The broccoli will cook quickly,  approx. 2-3 minutes, while the other vegetables will need closer to 10 minutes.

2. The finished blanched vegetables should be fork tender. Add vegetables to a food processor and pulse.

3. Spread the mixture out on a baking sheet in an even thickness. 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. Use a small cookie cutter to cut out your nuggets!

4. Once the nuggets are cut out, dip them in egg followed by Italian bread crumbs. Dunk them in a fryer with 350°F oil. They will cook quickly and only need 3-4 minutes to get golden brown. If you would rather bake the nuggets, drizzle with olive oil and bake for 15-20 minutes at 375°F.

Adapted from Macheesmo

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