Draft – Crispy Veggie Nuggets


Real Veggie Nuggets

Occasionally, I make promises to people and it’s not that I intend to break them, it just takes me a while to get around to it.

When Love Your Leftovers was published in April, my good friend Benton asked if he could come over so I could show him how to actually make the homemade chicken nuggets in the book.

I responded, “Well Sir. You could just follow the directions in the book.” But he wasn’t too confident of his abilities to do that so I was totally up for showing him the chicken nugget tricks. It also gives me an excuse to make them.

That was six months ago. I blamed the delay on baby prep and Food Fighters prep.

But, finally we made the cooking date happen a few weeks ago.

One problem: Benton’s wife is a vegetarian. Rather than spend $10 on silly fake chicken nuggets, I thought I would try my hand at making some homemade veggie nuggets  with some fresh colorful veggies!

40 nuggets


  • 2-3 medium carrots
  • 1 parsnip
  • 2 small new potatoes
  • 1 golden beet
  • 1 stalk broccoli
  • 1 Serrano pepper, seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Frying:
  • 2 cups Italian Bread crumbs
  • 3 large eggs
  • 1 quart oil for frying

About the Author

Stephanie Figon, MS, RDN, LD

Founder of NutriScape.NET. As a dietitian since 1992, Steph Figon has had experiences in consulting, 15 years in clinical, and has operated a private practice nutrition counseling office for since 2011. The RDNutriScape Instagram