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.
Similar Recipes
Recipe For Vegetable Lollipop
Crispy Vegetable Lollipop
Equipment
Ingredients
- 4 Potatoes boiled
- 1/2 cup Green peas
- 1/2 cup Cauliflower (grated/ cauliflower rice)
- 1/2 cup Sweet corn kernels
- 1/2 cup Bell pepper finely chopped
- 2 tsp Coriander leaves finely chopped
- 1/4 cup Onion finely chopped
- 2 tsp Oregano Italian seasoning
- 2 tsp Chilli flakes
- 1/2 tsp Coriander powder
- 1/2 tsp Chat masala
- Salt to taste
- 1/2 cup Breadcrumbs
- 4 - 6 garlic pods or garlic powder
For coating
- 2 tbsp Cornstarch
- 2 tbsp Refined flour
- 1/4 tsp Red chilli powder
- 1/2 cup Breadcrumbs
For frying
- Vegetable Oil for deep frying
Instructions
- In a mixing bowl, add mashed potatoes, finely chopped veggies, ginger garlic paste, all spices mentioned above.
- Add bread crumbs to it and mix well.
- Grease your palms and take out small roundels or balls.
- Now make a slurry by mixing refined flour and corn starch.
- Add a pinch of red chilli powder and salt.
- Dip the vegetable balls into the slurry and roll it on bread crumbs.
- Then again dip it into the slurry and then roll on bread crumbs
- Repeat for all balls.
- Heat oil in a deep frying pan.
- Fry the coated veggies balls till golden and crispy.
- Remove from oil and place on a paper napkin to get rid of extra oil.
- Serve with any hot sauce or dip of your choice.
Video
Notes
Nutrition
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happy wheels
Tried this! My family loved it… thank you so much for all your delicious recipes A big fan of you!!!
Ipsa Faujdar
Thank u so much dear.
Jennifer Schroeter
Good recipe ,I will make them in my Airfryer. My grand babies will enjoy.
Ipsa Faujdar
Thank you so much. Yep these are kids friendly and healthy too. 🙂
Heather
Has anyone served these cold for a buffet please
Ipsa Faujdar
It tastes best when hot though, you can serve cold too.
Anni
Just finished making these for a party. Absolutely amazing. Hint: keep the slurry in the thinner side. Made it too thick at first and the balls were falling apart. As soon as I adjusted, it was super easy.
And absolutely delicious! Thank you.
Ipsa Faujdar
Thank you for this lovely comment. Glad you liked it
Kenzie
Boil potatoes, but do you cook the other veggies before rolling them into the balls? 🙂
Ipsa Faujdar
nope not required.