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close-up of potato nuggets served in a plate with ketchup in a small bowl.
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5 from 1 vote

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

Easy crispy potato nuggets recipe
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: snacks
Cuisine: world
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