Potato Nuggets recipe | How to make crispy potato nuggets recipe | Nuggets recipe

Potato Nuggets recipe with step by step instructions and video recipe.  I bookmarked this recipe a long time back.

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• About this potato nuggets recipe
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• How to make Potato Nuggets with step by step photos:

I wanted to make it right away, but my busy schedule kept causing me to postpone it. Finally, when I got around to it, it came out so well that I recommend you try it. I made some adjustments to the ingredients and their measurements.

About this potato nuggets recipe

Potato Nuggets are easy to make at home and so yummy that you and your kids will surely love them. These potato nuggets are incomplete without the inclusion of cheese. The addition of cheese makes it even more delicious.

Basically, it is a combination of potato, cheese, breadcrumbs, and a few herbs. These are combined and deep-fried. It is crispier outside and soft and cheesy inside. Serve hot with tomato sauce:) Let's start making the recipe.

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Scroll down the recipe card for step by step instructions with photos.

Recipe Card

Potato Nuggets recipe | How to make crispy potato nuggets recipe | Nuggets recipe

Easy crispy potato nuggets recipe

5 from 1 vote

Print Pin Rate

Course: snacks

Cuisine: world

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 185kcal

Author: Preeti Nayak

Equipment

• ▢
  Mixing bowl, wok (or Indian Kadhai)

Ingredients

• ▢ 3 potatoes medium size (boiled and grated)
• ▢ ¼ cup grated cheddar cheese or any processed cheese
• ▢ 1 teaspoon finely minced garlic or ½ teaspoon garlic powder
• ▢ 1 teaspoon red pepper flakes
• ▢ 1.5 teaspoon Italian seasoning or Pizza Seasoning
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼ cup bread crumbs
• ▢ salt to taste

For the batter :

• ▢ 2 tablespoon cornstarch (or corn flour)
• ▢ 4 tablespoon water
• ▢ salt to taste

Instructions

• In a mixing bowl take boiled and grated potatoes, cheddar cheese, garlic, Italian seasoning, red pepper flakes, salt, ground black pepper, and breadcrumbs. Mix it well. Slightly mash the ingredients while mixing it to form a smooth dough.
• Take cornflour in a bowl and add ⅛ teaspoon salt. Now add water to it and make a lump-free batter. The batter should be of flowing consistency. Keep it aside.
• Grease your palms with little oil. To form the Nuggets, take a small portion of dough and make a small ball out of it. Give it a cylinderical or square shape.
• Dip the potato nuggets in the cornflour batter.
• Now roll it in the breadcrumbs.
• You can make it in advance and store in the ziplock bags in the freezer. Next day take it out of the refrigerator. Thaw it for 30 minutes or till it comes to room temperature and then deep fry it.
• Heat oil in a pan/Kadhai to deep fry the nuggets.
• Once the oil is hot, put the nuggets in the oil.
• Let them fry on one side and when you see it changes color to light brown. Flip it to another side and fry it. Once done take it out and put it on a kitchen tissue to drain the excess oil.
• Serve Potato Nuggets hot with tomato sauce 🙂

Video

Notes

• Make sure the potato mixture should not have too much moisture in it. Otherwise while deep frying it may break in oil or will absorb the oil.
• The oil should be hot otherwise the potato nuggets will soak the oil and it will become oily.
• Do not overcrowd the oil while frying the potato nuggets.
• The consistency of the cornflour batter should be thin and free-flowing. Do not make a thick batter.

Nutrition

Calories: 185kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @theyummydelights or tag #theyummydelights!

How to make Potato Nuggets with step by step photos:

1. In a mixing bowl take boiled and grated potatoes, cheese, garlic, Italian seasoning, red chili flakes, salt, black pepper powder, and breadcrumbs. Mix it well. Slightly mash the ingredients while mixing them to form a smooth dough.

2. Take corn flour in a bowl and add ⅛ teaspoon of salt. Now add water to it and make a lump-free batter. The batter should be of flowing consistency. Keep it aside.

3. Grease your palms with a little oil. To form the Nuggets, take a small portion of dough and make a small ball out of it. Give it a cylindrical shape or square shape.
4. Dip the potato nuggets in the corn flour batter.
5. Now roll it in the breadcrumbs. You can make potato nuggets in advance and store them in ziplock bags in the freezer. Next day take it out of the refrigerator. Thaw it for 30 minutes or until it comes to room temperature, then deep fry it.

6. Heat oil in a pan/Kadhai to deep fry the nuggets.
7. Once the oil is hot, put the nuggets in the oil. Let them fry on one side for a minute and when you see it changes color to light brown. Flip it to another side and fry it. Once done take it out and put it on a kitchen tissue to drain the excess oil.

8. Serve Potato Nuggets hot with tomato sauce:)

Recipe Tips

1. While deep frying the potato nuggets in oil, do not put too many nuggets (avoid overcrowding) because it will reduce the temperature of the oil, and potato nuggets will soak the oil.
2. Also, after putting the nuggets in hot oil, do not try to flip them immediately as the potato nuggets may break in the oil. Let them fry in the hot oil for a minute then slowly flip it.
3. Coating with breadcrumbs is important. It gives a crispy exterior to the veg nuggets. You can easily make breadcrumbs at home.