Vegetable Puffs
Crispy vegetable puffs with tender mashed potatoes, sweet corn, and fresh parsley, ideal as a snack or appetizer for gatherings and family meals.
Ingredients
Instructions
- Beat the eggs and milk together.
- Sift flour, baking powder, salt, and pepper into the egg and milk mixture.
- Beat until well mixed.
- Add mashed potatoes and beat again.
- Stir the well-drained corn kernels and chopped parsley into the mixture with a spoon or rubber spatula.
- Drop spoonfuls of the mixture onto heated shortening until an inch square of bread browns in a minute.
- Fry only 4 or 5 puffs at a time, turning them in a few minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. You can also substitute the corn with other vegetables like peas or diced bell peppers for variation. If the mixture is too thick, add a little more milk to achieve the desired consistency. Ensure the oil is hot enough before frying for a crispy exterior. Adjust seasonings based on your taste preferences, and feel free to experiment with herbs.
Serving Suggestions
Serve these vegetable puffs as a delightful appetizer or snack, perfect for parties. They pair beautifully with a tangy dipping sauce or a fresh salad. For a complete meal, consider serving them alongside a bowl of soup or a side of roasted vegetables. You can also enjoy them with a sweet dessert like Blueberry Or Blackberry Cobbler to balance the savory flavors.
Storage & Reheating
Store leftover vegetable puffs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 10 minutes to restore their crispiness. Alternatively, you can use a microwave, but they may lose their crunch. These puffs are best enjoyed fresh, so try to consume them soon after cooking.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Puffs contains roughly 219 calories, with 5g protein, 47g carbohydrates, and 3g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2450mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these vegetable puffs ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours before frying. This allows the flavors to meld. However, it's best to fry them just before serving for optimal texture and taste.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) or a commercial egg replacer. These options will help bind the ingredients together while keeping the recipe vegetarian.
How can I make these puffs spicier?
To add some heat, incorporate finely chopped jalapeños or a dash of cayenne pepper into the mixture. You can also serve them with a spicy dipping sauce or a sprinkle of hot sauce on top for an extra kick. Adjust the spice level according to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).