Vegetable and Potato Nuggets
Yields 36 nuggets
• 4 cups Idaho potatoes, cooked and mashed
• 4 ounces mild cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup broccoli, cooked and "riced" (diced fine)*
• 1 cup fine bread crumbs, divided
• Salt and pepper to taste
• 2 eggs, lightly whisked
• Canola oil
In a large bowl, combine the mashed potatoes, cheeses, finely diced broccoli, 1/2 cup of the bread crumbs, and the salt and pepper.
Quickly give it a taste, adjust seasoning if needed, then add in the lightly whisked eggs and mix until well combined.
Place the remaining 1/2 cup of the bread crumbs in a shallow dish. In a heavy-duty skillet, or Dutch oven, heat 2-3 inches of oil over medium-high heat.
Using a 1-inch scoop, shape potato mixture into balls and gently roll each one in the bread crumbs to lightly coat.
Add the potato nugget balls in batches to the oil, cook 2-3 minutes on each side until golden brown.
Allow to drain on a paper towel-lined dish.
Repeat with remaining potato balls.
Serve with your favorite dips, such as ketchup, mustard or ranch dressing.
*Note: Other great substitutions for the broccoli are riced cauliflower, finely diced zucchini or yellow squash, and carrots.
