Veg Lollipop | How to Make Vegetable Lollipop

These vegetable lollipops are incredibly delicious vegan appetizers that are loaded with veggies. Let us see how to make these yummy vegetable lollipops easily.

Another great appetizer that is quick and easy. These tiny balls are loaded with veggies. These flavourful and delicious melt-in-mouth snacks are perfect for any occasion or get-together. Great party appetizers.

You can serve them as veg balls, tiny bites, or lollipops. Shape them into any shape and serve them with your favorite dips. It will be just a perfect snack for tea time or evening snacks.

This is quick and easy and takes no more than 30 minutes or even less than that. Again since this is loaded with lots of veggies in some portions, this is healthy finger food for kids and toddlers.

Ingredients

Boiled potatoes - make sure the potatoes are cooled to room temperature before adding other ingredients. It helps in proper binding.

Veggies - green peas, grated cauliflower, bell peppers, sweet corn kernels, onions, garlic

Seasoning - Italian seasoning, garlic powder, ground coriander, chili pepper flakes, salt and pepper to taste

For coating - Cornstarch, refined flour (all-purpose flour), and a pinch of salt

Breadcrumbs - for coating

How to make vegetable lollipops?

Add mashed potatoes, finely chopped veggies, minced garlic, and all spices/ seasoning in a mixing bowl. Add bread crumbs to it and mix well.

Grease your palms and take out small roundels or balls. Place them on a baking sheet and refrigerate for 20 - 30 minutes to set.

Now, make a slurry by mixing refined flour and cornstarch. Add a pinch of the seasoning and salt.

Dip the vegetable balls into the slurry and roll it on bread crumbs. Then again, dip it into the slurry and roll on bread crumbs. Repeat for all balls.

Heat oil in a deep frying pan. Fry the coated veggie balls till golden and crispy. Remove from oil and place on a paper napkin to remove extra oil. Serve with any hot sauce or dip of your choice.

Tips and Substitutes

I have added potatoes, green peas, bell peppers, cauliflower, and corn kernels to this recipe. Add carrots, cabbage, zucchini, and whatever vegetable you like.

And yes if you want it cheesy, you can add some grated mozzarella or processed cheese. If you are vegan, add vegan cheese. But trust me, that is a secondary option.

This is kid-friendly; you can adjust the chili portion depending on your preference. I love it spicy and love it with hot sauce and green spicy cilantro chutney. You can even give it a try with schezwan sauce. Perfect combination.

Can I make it ahead?

Yes, you can go ahead and shape the veggie balls. Refrigerate them overnight in an air-tight jar. Remove and fry them crispy when required. You can freeze the coated veggie balls in a freezer-friendly bag or container and deep-fry or air fry when needed. Depending on the storage, you can freeze them for up to 2 months.

You can also refrigerate the leftover balls, but they will loose the crisp as time passes. I would suggest making them fresh every time you plan to serve.

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