You know how sometimes there are recipes that you just can believe taste as good as they do? This is one of them. Even if you’re not a zucchini fan, you’re pretty much guaranteed to like these zuggets. Is ‘zuggets’ a word? It is now. But maybe not if you’re trying to get a triple word score in Scrabble 🙂
Ingredients
- 2.5 cups grated zucchini
- 1 medium onion, finely minced
- 1/4 cup breadcrumbs
- 1/2 cup dehydrated mashed potato mix ( I like the Aldi one)
- 1/2 cup grated sharp cheese (something with a good strong flavour, like cheddar)
- 2 eggs, beaten
- Herbs – you can use fresh or dried, Italian mix or Greek mix or any other kind of herb seasoning you want
- Salt & pepper
Method
Grate the zucchini and then squeeze as much liquid as you can from it – smooshing it in a colander is probably the easiest way to do this.
Mince the onion finely. Try not to cry. Cry a lot.
Place all of the ingredients in a bowl and mix well to combine.
Form tablespoons of the mix into nuggets and leave for about 10 minutes to ‘set’.
Cooking
“Can we air fry it?”
Yes, we can!
Air fry for about 15 minutes at 190 degrees or until golden and crispy on the outside. Depending on your air fryer you may need to spray the basket with oil to prevent them from sticking.
Alternatively, if you haven’t enriched your life by purchasing an air fryer yet, you can put them on an oven tray covered in baking paper and bake them for about 15 minutes in a moderate oven.
Or, if you want some extra crunchy golden goodness, you can shallow fry them for a few minutes or even deep fry them.
My preference is the air fryer because:
a) I LOVE my air fryer
b) It delivers a crunchy golden outer with soft fluffy filling using virtually no oil
Serve with dipping sauces if you like, but honestly, they are pretty amazing on their own.
Makes about 24, depending on how large you make the nuggets.