Baked potato and courgette nuggets are a delightful and healthy snack or side dish that combines the creamy texture of potatoes with the fresh taste of courgettes (zucchini). These nuggets are made even more delicious with a cheesy Parmesan flavor and a crunchy cornflake coating. This recipe is easy to prepare and perfect for any occasion, whether it’s a casual snack or a fun addition to a meal. In this article, we’ll guide you through the steps to create these tasty baked nuggets.
Ingredients
- 900 g (2 lb) potatoes
- 2 courgettes (zucchini)
- 1 egg (for the dough)
- 2 eggs (for the breading)
- 80 grams (3 ounces) of finely grated Parmesan cheese
- Corn flakes, crushed (for breading)
- Salt, pepper, and nutmeg, to taste
Instructions
Step 1: Prepare the Potatoes and Courgettes
- Cook the Potatoes: Peel and chop the potatoes into pieces. Submerge them in a pot of salted water and bring to a boil. Simmer until the potatoes are easily pierced with a fork, roughly 15-20 minutes. Drain and let the potatoes cool down a bit.
- Grate the Courgettes: While the potatoes are cooling, wash the courgettes and grate them using a coarse grater. Place the grated courgettes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent the nuggets from becoming too soggy.
Step 2: Make the Nugget Dough
- Mash the Potatoes: Once the potatoes are cool enough to handle, mash them in a large bowl until smooth.
- Combine Ingredients: Add the grated courgettes, one egg, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg to the mashed potatoes. Mix everything together until well combined. The mixture should be firm enough to shape into nuggets. If it’s too soft, you can add a bit more Parmesan or a tablespoon of flour to help bind the mixture.
Step 3: Shape and Bread the Nuggets
- Shape the Nuggets: Take small portions of the potato and courgette mixture and shape them into small, nugget-sized patties. Set them aside on a plate.
- Prepare the Breading Station: In one bowl, beat the two eggs for the breading. In a separate bowl, pour in the crushed corn flakes.
- Bread the Nuggets: Dip each nugget first into the beaten eggs, allowing any excess to drip off, and then roll it in the crushed corn flakes until fully coated. Arrange the coated nuggets on a baking sheet lined with parchment paper.
Step 4: Bake the Nuggets
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Bake the Nuggets: Place the baking sheet with the nuggets in the preheated oven and bake for 20-25 minutes, or until the nuggets are golden brown and crispy. You may want to flip them halfway through baking to ensure even browning.
Step 5: Serve the Nuggets
- Cool Slightly: Allow the nuggets to cool slightly on the baking sheet before serving. This will help them firm up a bit.
- Serve: Serve the baked potato and courgette nuggets hot, with your favorite dipping sauce such as ketchup, ranch dressing, or aioli. These nuggets are also great on their own as a tasty and healthy snack.
Conclusion
Baked potato and courgette nuggets are a delicious, crunchy, and nutritious treat that everyone will enjoy. The combination of creamy potatoes, fresh courgettes, and a crispy Parmesan and cornflake coating makes these nuggets irresistible. Whether you’re looking for a healthier alternative to fried snacks or a fun way to enjoy your vegetables, this recipe is sure to please. Follow these steps to create a batch of golden, cheesy nuggets that are perfect for any occasion. Enjoy this easy and satisfying dish with family and friends!