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Potato Nuggets are easy to make and totally kid-friendly. Also great as snacks, appetizers and perfect for tailgating.
Vegetable and Potato Nuggets
Recipe courtesy of Stacey Doyle, food blogger, Little Figgy Food
Ingredients:
4 cups Idaho potatoes, cooked and mashed (a great use for leftover mashed potatoes!)
4 ounces mild cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup broccoli, cooked and “riced” (diced fine)
1 cup fine bread crumbs, divided
Salt and pepper to taste
2 eggs, lightly whisked
Canola oil
In a large bowl, combine the mashed potatoes, cheeses, finely diced broccoli, 1/2 cup of the bread crumbs, and the salt and pepper.
Quickly give it a taste, adjust seasoning if needed, then add in the lightly whisked eggs and mix until well combined.
Place the remaining 1/2 cup of the bread crumbs in a shallow dish.
In a heavy-duty skillet, or Dutch oven, heat 2-3 inches of oil over medium-high heat.
Using a 1 inch scoop, shape potato mixture into balls and gently roll each one in the bread crumbs to lightly coat.
Add the potato nugget balls in batches to the oil, cook 2-3 minutes on each side until golden brown. Allow to drain on a paper towel-lined dish. Repeat with remaining potato balls. Serve with your favorite dips, such as ketchup, mustard or ranch dressing.
Notes: Other great substitutions for the broccoli are riced cauliflower, finely diced zucchini or yellow squash, and carrots.