Occasionally, I make promises to people and it’s not that I intend to break them, it just takes me a while to get around to it.
When Love Your Leftovers was published in April, my good friend Benton asked if he could come over so I could show him how to actually make the homemade chicken nuggets in the book.
I responded, “Well Sir. You could just follow the directions in the book.” But he wasn’t too confident of his abilities to do that so I was totally up for showing him the chicken nugget tricks. It also gives me an excuse to make them.
That was six months ago. I blamed the delay on baby prep and Food Fighters prep.
But, finally we made the cooking date happen a few weeks ago.
One problem: Benton’s wife is a vegetarian. Rather than spend $10 on silly fake chicken nuggets, I thought I would try my hand at making some homemade veggie nuggets with some fresh colorful veggies!
- 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
- 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.
- 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.
- 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.
You can find complete recipes of this Crispy Homemade Veggie Nuggets in macheesmo.com