Potato Nuggets Recipe
Crispy Potato Nuggets - easy 30-minute potato snack made with everyday ingredients and tastes delicious. A kid-friendly snack, ideal for parties, lunchboxes, or tea-time munching.
Servings: 4 people
Calories: 251kcal
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 .
Video
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
Calories: 251kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 601mg | Potassium: 757mg | Fiber: 5g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 322mg | Calcium: 126mg | Iron: 3mg