Print
Crispy veg nuggets served on a platter with sichuan sauce

Crispy Veg Nuggets with Sichuan Sauce


  • Author: Preeti Gupta
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 18-20 Nuggets 1x
  • Category: Snacks and Appetizers
  • Method: Deep Frying
  • Cuisine: Indian Chinese

Description

These veg nuggets are a great alternative to chicken nuggets. They happen to be vegan, and are loaded with veggies. Kids and adults both love them!


Ingredients

For the nuggets:

  • 1/2 cup finely shredded Carrots
  • 1/2 cup finely chopped Beans
  • 2 cups finely shredded Cabbage
  • 2 teaspoons finely chopped Garlic
  • 2 teaspoons finely chopped Ginger
  • 3 tablespoons Sichuan sauce (or any other hot sauce like Sriracha) + extra for serving
  • 1 teaspoon white Pepper Powder
  • 1/23/4 teaspoon Salt
  • 4 tablespoons Corn flour
  • 2 tablespoon All purpose flour or Maida
  • Oil forĀ  deep frying

Instructions

  1. Add the carrots, beans and cabbage to a food processor and process very finely.
  2. Take the mixture out in a bowl and add ginger, garlic, sichuan sauce, salt, white pepper, corn flour and all purpose flour and mix well. The veggies will start releasing liquid and you’ll get a thick batter (like in the video above). Form into 1.5″ long cylindrical fingers. Form all the fingers.
  3. Heat oil for frying the fingers. The temperature should be between 325-350F (180C). Deep fry the fingers, making sure not to overcrowd the pan or the temperature of the oil will drop really fast. Fry till they are a deep golden brown, and then take them out on a tissue lined plate.
  4. Serve immediately with sichuan sauce or ketchup on the side.