Prepare the vegetables: Grate the squash and carrots. Important: Place the grated squash in a clean paper towel and squeeze out as much moisture as possible. This is the secret to making it crispy instead of soft!
Mix: In a large bowl, combine the mashed zucchini, grated carrots, eggs, grated cheese, scallions, and spices.
Toss: Stir in the breadcrumbs. Let the mixture sit for 2 minutes to allow the breadcrumbs to absorb moisture and make it easier to shape.
Toss: Take a tablespoon of the mixture and roll it into a small “finger” or log. Repeat until all the mixture is used up.
Toss: Heat the olive oil in a non-stick skillet over medium heat. Add the vegetable strips to the skillet, being careful not to overcrowd the skillet.
Toss: Fry for 3-4 minutes on each side, turning carefully with tongs, until golden and crispy on all sides.
Toss: Remove from the skillet and place on a paper towel to drain any excess oil. Serve hot with Greek yogurt, ranch dressing, or spicy mayonnaise!
Crispy Cheesy Vegetable Nuggets – a healthy snack in 10 minutes!
