Start by finely chopping or pulsing your vegetables in a food processor until they’re small and uniform, then transfer them to a large mixing bowl. Sprinkle a pinch of salt over the vegetables and let sit for 10 minutes to draw out excess moisture.
Once the vegetables have released some moisture, squeeze out as much excess water as possible using a clean cloth or paper towels. This step helps prevent sogginess and keeps your nuggets crispy.
Add the drained vegetables to the bowl with breadcrumbs, beaten eggs, garlic powder, paprika, and a pinch of salt. Mix everything thoroughly until well combined; the mixture should hold together when pressed.
Using your hands, shape about 2 tablespoons of the mixture into small, flat nuggets or patties. Place them on a parchment-lined baking sheet and chill in the fridge for 15 minutes to help them hold their shape during frying.
Heat vegetable or canola oil in a deep fryer or large pot until it reaches 180°C (350°F). To test if the oil is ready, drop in a small piece of nugget mixture; it should sizzle immediately and turn golden within a few seconds.
Carefully lower a batch of shaped nuggets into the hot oil using a slotted spoon. Fry in small batches for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy on the outside.
Once cooked, use a slotted spoon to remove the nuggets from the oil and place them on paper towels to drain excess oil. Repeat with remaining nuggets, maintaining the oil temperature.
Let the nuggets rest for a couple of minutes to crisp up further. Serve them hot with your favorite dips, enjoying the crispy exterior and tender, veggie-packed interior.
