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Crispy Veggie Nuggets Kids Will Love

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These crispy veggie nuggets are a kid-approved, healthy snack packed with a sneaky blend of vegetables and baked to golden perfection. They offer a crunchy exterior with a flavorful veggie mix inside, perfect for lunches or snacks.

Ingredients

Scale
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1 cup finely chopped broccoli florets (steamed and squeezed dry)
  • 1/2 cup finely chopped spinach (fresh or thawed and drained frozen)
  • 1/2 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 cup shredded cheddar cheese
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup breadcrumbs (panko preferred; gluten-free substitute optional)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of smoked paprika (optional)
  • Extra breadcrumbs or panko for rolling
  • Cooking spray or a light brush of olive oil

Instructions

  1. Prep the veggies: finely grate the carrots and shred the cheese. Steam the broccoli and spinach until tender (3-4 minutes), then drain and squeeze out excess moisture.
  2. In a large bowl, combine grated carrots, chopped broccoli, spinach, corn, shredded cheddar, garlic powder, onion powder, salt, pepper, and smoked paprika if using. Stir well.
  3. Beat the eggs in a separate bowl. Add the eggs, breadcrumbs, and flour to the veggie mixture. Mix until the mixture holds together. Adjust moisture by adding more breadcrumbs or a splash of water if needed.
  4. Shape the mixture into small oval or round nuggets (about 2 tablespoons each). Roll each nugget in extra breadcrumbs or panko to coat. Place on a lined baking sheet spaced apart.
  5. Preheat oven to 400°F (200°C). Spray or brush nuggets lightly with olive oil or cooking spray.
  6. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
  7. Let nuggets cool for a few minutes before serving. Serve with ketchup, ranch, or favorite dipping sauce.

Notes

Squeeze out excess moisture from steamed veggies to avoid soggy nuggets. Refrigerate mixture for 10 minutes if too loose before shaping. Use panko breadcrumbs for extra crispiness. Flip nuggets halfway through baking for even browning. Leftovers reheat well in toaster oven or air fryer to maintain crispiness.

Nutrition

Keywords: veggie nuggets, healthy snack, kids recipe, baked nuggets, vegetable snack, gluten-free option, vegan adaptation

Find it online: https://yumbelle.com/crispy-veggie-nuggets-kids-will-love-easy-homemade-healthy-snack-recipe/