These crispy potato nuggets are an easy 30-minute potato snack made with everyday ingredients that taste delicious. A kid-friendly snack, ideal for parties, lunchboxes, or tea-time munching.
After you try this potato nuggets recipe, try my crispy chicken nuggets or these vegetable nuggets recipe.
My kids love Potato Nuggets because they're crispy outside and soft, cheesy inside. The mild, buttery taste and easy-to-eat bite make them so fun for dipping. No wonder they keep asking for more. Try making it. You'll love it.
Quick Look: Crispy Potato Nuggets Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: ~185 kcal per serving (based on nutrition panel)
- Cook Method: Boil potatoes → mash and add cheese + spices → shape into nuggets → coat with breadcrumbs → deep fry until golden and crispy.
- Spice Level: Medium
- Flavor Profile: Crispy outside, soft, cheesy inside, flavored with herbs.
- Difficulty: Ideal for party starters, lunchboxes, or evening snacks.
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Disclaimer: AI summaries may contain errors. Please check the original Crispy Potato Nuggets recipe for accurate steps and measurements.
Crispy Nuggets You'll Love To Make!
These Potato Nuggets are so crispy outside and soft, cheesy inside, you'll want to make them again and again.
My kids absolutely love them, and honestly, even I can't stop snacking!
Made with mashed potatoes, cheese, breadcrumbs, and simple herbs, they fry up golden and taste delicious.
Ready in just 30 minutes, they make the perfect kids' snack, party starter, or evening appetizer. Serve hot with ketchup, and watch them disappear from the plate 😊
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How to make Potato Nuggets
Step 1: In a bowl, mix boiled and grated potatoes, cheddar cheese, garlic, Italian seasoning, red pepper flakes, salt, pepper, and breadcrumbs. Mash slightly to form a smooth dough.
Step 2: In another bowl, mix cornflour, salt, and water to make a smooth, flowing batter. Keep aside.
Step 3: Grease your palms with a little oil. Take a small portion of dough, shape into cylinders or squares.
Step 4: Dip each nugget in the cornflour batter.
Step 5: Roll the nuggets in breadcrumbs.
Step 5: Heat oil in a pan or kadhai for deep frying. Fry nuggets until golden brown on all sides. Drain on kitchen tissue to remove excess oil. Serve hot with tomato sauce 🙂
Recipe Tips
- The potato mixture should not be too moist. Too much moisture can make nuggets break or absorb oil.
- Heat the oil well before frying. If the oil is not hot, the nuggets will soak up oil and turn greasy.
- Do not overcrowd the pan. Fry in small batches for even cooking.
- The cornflour batter should be thin and flowing, not thick.
Recipe FAQs
1) Make sure the potato mix isn't too wet. If it feels sticky or moist, add more breadcrumbs.
2) Heat the oil well before frying.
3) Do not stir the nuggets immediately after adding them to hot oil. Let them sit first, then gently stir and fry.
They pair great with tomato ketchup or hot sauce, garlic mayo, or cheese dips.
Yes, preheat your air fryer to 190-200 °C (375-400 °F), place the nuggets in a single layer, lightly spray with oil, then air-fry for about 10-15 minutes (flip/shake halfway) until golden-crisp.
Recipe Card
Potato Nuggets Recipe
Video
Equipment
- 1 Mixing bowl, wok (or Indian Kadhai)
Ingredients
For the dough
- 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 corn flour slurry
- 2 tablespoon cornstarch (or corn flour)
- 4 tablespoon water
- salt to taste
Other ingredients
- ½ cup breadcrumbs
Instructions
- In a bowl, mix boiled and grated potatoes, cheddar cheese, garlic, Italian seasoning, red pepper flakes, salt, pepper, and breadcrumbs. Mash slightly to form a smooth dough.3 potatoes, ¼ cup grated cheddar 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
- In another bowl, mix corn flour, ⅛ teaspoon salt, and water to make a smooth, flowing batter. Keep aside.2 tablespoon cornstarch (or corn flour), 4 tablespoon water, salt to taste
- Grease your palms with a little oil. Take a small portion of the dough, shape into cylinders or squares.
- Dip each nugget in the cornflour batter, then roll in breadcrumbs. Tip: If you are not frying immediately, store in freezer in Ziplockbags. Thaw for 30 minutes before frying.½ cup breadcrumbs
- Heat oil in a pan or kadhai for deep frying. Fry nuggets until golden brown on all sides. Drain on kitchen tissue to remove excess oil. Serve hot with tomato sauce .
Notes
- The potato mixture should not be too moist. Too much moisture can make nuggets break or absorb oil.
- Heat the oil well before frying. If the oil is not hot, the nuggets will soak oil and turn greasy.
- Do not overcrowd the pan. Fry in small batches for even cooking.
- The corn flour or cornstarch batter should be thin and flowing, not thick.
- I used homemade breadcrumbs for this recipe. Here's how to make breadcrumbs at home.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
CJ
PLEASE FORWARD ME THE NUGGET RECIPE - THANKS
Ravi
Tasty