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

Cook Time 5

Total Time 35

Servings: 20 nugget

Course: Appetizers, Dinner, Entrees

Calories: 19.1

Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 19.1kcalProtein: 0.214gPhe: 8.3mgPKU Exchanges: 0.55exch

Ingredients

Batter

1/2 cup Cook for Love Baking Mix
1/4 teaspoon Xanthan Gum
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Butter, regular or unsalted melted
1/3 cup Water ice cold

Vegetables

1/3 cup Yukon Gold Potatoes diced into 1/4 inch cubes
1/4 cup Carrots peeled and finely chopped
1/4 cup Cauliflower, raw florettes broken into tiny pieces
1/4 cup Broccoli, raw florettes finely chopped
1/4 cup Onion minced
1 tablespoon Scallions minced
1 Garlic minced
2 tablespoons Chives, raw, chopped
1 tablespoon Parsley, fresh, chopped

Method

Combine baking mix, xanthan gum, baking powder and spices in a medium sized bowl. Set aside.
Bring potatoes to a boil in salted water. Let cook for about 4 minutes. Drain.
Preheat deep fryer to 375 degrees, or heat oil in a pan that is at least 4 inches deep.
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.
Add diced veggies and fresh herbs into the batter.
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

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.

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