Veggie Fingers
Crispy, golden, and bursting with wholesome flavors, these homemade Veggie Fingers are the ultimate snack or appetizer for any occasion. Packed with a medley of fresh vegetables like carrots, green beans, peas, and potatoes, this delightful recipe combines nutrition with indulgence. The vegetable mixture is seasoned with aromatic spices like ginger, green chili, and coriander, then shaped into finger-sized logs, coated in breadcrumbs, and fried to perfection for an irresistibly crunchy exterior. Perfectly paired with your favorite dips such as ketchup or mayo, these Veggie Fingers are quick to prepare, making them an excellent choice for weeknight snacks, party platters, or even picky eaters. Vegetarian, kid-friendly, and freezer-friendly, this recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Potatoes
- 1 medium Carrot
- 50 grams Green beans
- 50 grams Green peas
- 2 tablespoons Corn flour
- 1 cup Breadcrumbs
- 2 tablespoons, finely chopped Coriander leaves
- 1 finely chopped Green chilies
- 1 teaspoon, grated Ginger
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper powder
- 1 cup (for frying) Oil
Instructions
Peel and boil the potatoes until soft. Mash them in a large mixing bowl and set aside.
Finely chop the carrot and green beans. Boil or steam them along with the green peas until tender. Let them cool slightly.
Add the cooked vegetables to the mashed potatoes. Mix well to combine.
Add the coriander leaves, green chili, grated ginger, salt, and black pepper powder to the vegetable mixture. Mix thoroughly to bring all the flavors together.
Form the mixture into small, elongated finger-shaped logs. Set them aside on a tray or plate.
In a small bowl, mix corn flour with 3 tablespoons of water to create a smooth slurry.
Dip each veggie finger into the corn flour slurry, ensuring it is coated evenly.
Roll the dipped veggie finger in breadcrumbs, pressing gently to coat it fully. Repeat with the remaining veggie fingers.
Heat oil in a deep pan or wok over medium heat. Test the oil's temperature by dropping a small piece of the mixture into it; it should sizzle and rise to the top immediately.
Fry the veggie fingers in batches, ensuring you do not overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy.
Remove the fried veggie fingers using a slotted spoon and drain on a paper towel to remove excess oil.
Serve hot with ketchup, mayonnaise, or any dip of your choice. Enjoy your crispy and delicious Veggie Fingers!
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 19.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
