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Easy Veggie Nuggets

These nuggets are more like a fritter; they are super crisp and light. They are low in phe and high in calories so a good choice when levels are high and they are super easy to make. Feel free to change up the veggies to whatever you like.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 20 nugget
Course: Appetizers, Dinner, Entrees
Calories: 19.1
Ingredients Method Notes

Ingredients
  

Batter
  • 1/2 c Cook for Love Baking Mix
  • 1/4 tsp Xanthan Gum
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 TBSP Butter, regular or unsalted melted
  • 1/3 c Water ice cold
Vegetables
  • 1/3 c Yukon Gold Potatoes diced into 1/4 inch cubes
  • 1/4 c Carrots peeled and finely chopped
  • 1/4 c Cauliflower, raw florettes broken into tiny pieces
  • 1/4 c Broccoli, raw florettes finely chopped
  • 1/4 c Onion minced
  • 1 TBSP Scallions minced
  • 1 units Garlic minced
  • 2 TBSP Chives, raw, chopped
  • 1 TBSP Parsley, fresh, chopped

Method
 

  1. Combine baking mix, xanthan gum, baking powder and spices in a medium sized bowl. Set aside.
  2. Bring potatoes to a boil in salted water. Let cook for about 4 minutes. Drain.
  3. Preheat deep fryer to 375 degrees, or heat oil in a pan that is at least 4 inches deep.
  4. Add melted butter and water to the dry ingredients. Whisk until a smooth but thick batter forms. It should be thicker than a pancake batter.
  5. Add diced veggies and fresh herbs into the batter.
  6. Using a small cookie scoop or 2 small spoons, take about 1 tablespoon batter (roughly 15 gm) and carefully plop into the hot oil. Fry for 4 to 5 minutes.

Notes

Per serving — Phe: 8.3 mg | Protein: 0.21 g | Calories: 19 | PKU exchanges: 0.55
You can freeze nuggets. Reheat in air fryer set to 350 degrees for about 6 minutes, or bake in oven 400 degrees for about 8 minutes.