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The best pumpkin nuggets for lunch
Pumpkin nuggets are a vegetarian alternative to replace chicken neggets.
It is a great way to motivate children to eat vegetables. In addition, it is very simple to prepare and does not require the use of too many ingredients.
Next, we will explain how to make this recipe in a simple way, and we offer some tips to make it perfect.
Ingredients to make the pumpkin nuggets
1 kilo of pumpkin approximately
250 grams of grated cheese
1 teaspoon granulated garlic or (2 garlic cloves)
1 teaspoon oregano
Ground black pepper, amount needed
1 teaspoon onion powder or (half an onion)
1 teaspoon of sweet or la vera paprika (paprika)
Salt
2 eggs
3 tablespoons of breadcrumbs
To batter
Common wheat flour
2 eggs
Bread crumbs
For the garlic sauce (optional)
Egg
A tablespoon of mustard
Half a tablespoon of salt
4 medium or large garlic cloves
Half a tablespoon of vinegar or lemon juice
A cup of vegetable oil
Coriander to taste
Steps for making pumpkin nuggets
Note: We will divide the process into several phases to make it easier to understand each process.
Pumpkin Preparation
Peel the pumpkin and cut it into slices or pieces and proceed to grate it through the thick part of the grater. It is noteworthy that this should be done with raw pumpkin.
Once we have grated the pumpkin, we add 250 grams of grated cheese to the bowl. For this you can use the cheese of your choice, but it is more advisable to use mozzarella cheese.
Stir in a tablespoon of granulated garlic, followed by the oregano and onion powder.
Sprinkle with a little ground black pepper to taste and then add ground sweet paprika.
Mix all the ingredients that you have added well and sprinkle a little salt to taste.
Mix again so that everything is integrated.
Add two well beaten eggs to the mixture and continue mixing. It is very important that you mix well with the help of a paddle so that the eggs impregnate all the ingredients.
Sprinkle three tablespoons of breadcrumbs in the bowl with the ingredients, continue mixing with the paddle until you feel it can be shaped.
If you find that the mixture cannot be shaped yet, add an extra tablespoon of breadcrumbs.
For the season of breading or batter
In a small bowl or plate, place enough of the all-purpose flour.
In the next plate or bowl, beat two eggs and leave them there.
In another bowl or plate we will place enough breadcrumbs.
Prepare a clean and dry plate, as this is where you will place the nuggets that you are preparing.
Form the nuggets
Take a portion of the mixture and shape it into a ball by pressing against your hands.
Next, pass the prepared ball through the flour and continue shaping, now a little more flattened.
Pass the floured ball through the beaten eggs, sautéing well.
Finally, drain the excess egg a little and pass the nugget through the breadcrumbs, taking care to cover each part of the ball with the breadcrumbs.
Squish the ball a little with your hands and shape it into a nugget.
Pass the nugget again through the egg and then again through the breadcrumbs, coating well on all sides.
Place the freshly made nugget on the clean plate or tray and repeat steps one through six with the rest of the mixture until it is finished.
Once we have all the nuggets on a tray (or several), you can freeze them to cook later, or take them to fry immediately. With this mixture you can get at least 45 to 50 nuggets approximately.
Cooking the nuggets
Place a pot over medium heat on the stove and pour in enough oil.
Once the oil is hot, add the pieces one by one, in the pot, being very careful not to burn yourself.
When you notice that the nuggets are golden brown, turn them over and let them cook on the other side.
Once they are browned on both sides, drain the excess fat and place on a plate with absorbent paper. Repeat this process with each of the nugguets.
Serve on a plate while they are still hot.
Garlic sauce to accompany (optional)
In the blender glass, add the eggs, the vinegar or lemon juice and the salt. Turn on the blender and let these ingredients mix evenly.
Remove the lid and add the garlic, mustard and then add the oil little by little like a string.
Once you notice that the mixture has a creamy consistency, stop adding the oil.
Rectify the salt and if necessary add a little more salt.
Add the cilantro and beat for a couple more seconds.
Serve the sauce in a mug and place it next to the nuggets to spread it on each bite.
Storing pumpkin nuggets and garlic sauce
In case you decide to keep the nuggets, you should do it while they are raw, because once they are cooked you should consume it immediately.
If you keep them raw, you should put them in the freezer to keep them safe for consumption for up to a week or two at most.
To cook the nuggets, you just have to thaw and fry them immediately. In this way they will be as freshly made.
To preserve the garlic sauce, just place it in the refrigerator, tightly covered.
The pumpkin nuggets, along with the garlic sauce is a true delight to the palate and can be the perfect addition to a healthy lunch or dinner.
In fact, it can be ideal to feed children or people who do not like to eat vegetables.
That is why we urge you to try to make pumpkin nuggets at home and share this recipe on your social networks.
