Although we didn't actually end up getting hit with this hurricane, I felt it was better to be safe than sorry. We loaded up our car (and our kitties) and head North to my hometown in Pennsylvania. Now, I make it no secret that although I love my family, I am not necessarily a fan of PA. However, one thing that I AM a huge fan of is Middleswarth BBQ potato chips. These sweet and salty, crunchy chips can be found in PA and nearby Maryland areas, and have been a favorite of mine since childhood. So, what better way to enjoy them by bringing a bag home and seeing what creation I could whip up.
Originally, these were meant to be chickun nuggets, but I ran out of vital wheat gluten, so I had to get creative. Thankfully, my creativity paid off to create these potato fritter-like nuggets!
These delicious nuggets, paired with this hot BBQ dipping sauce, will make a great addition to my lunches this week. I hope you do something fun this Sunday!
Ingredients
Nuggets:
1 can cannelli beans (drained and rinsed)
1 1/2 tbsp. olive oil
1/4 cup Better than Bouillon No-Chicken Broth
3/4 cup panko breadcrumbs
1/2 tsp. poultry seasonings
1/2 tsp. black smokehouse pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. Xantham gum
Breading:
1 cup unsweet almond milk
2 tsp. vegan Worcester sauce
2 cups Middleswarth Kettle Cooked BBQ Chips (crushed fine-I did mine in a gallon size Ziplock bag with a rolling pin)
Other:
1-1 1/2 cups vegetable oil for frying
Hot BBQ Sauce:
4 tbsp. vegan bbq sauce
2-3 tsp. hot sauce
2 tbsp. vegan mayo (I used Just Mayo)
Directions:
In a food processor, add all the ingredients for the nuggets. Pulse until mixed well and dough is formed. Take dough and knead into a ball. Cut ball into four pieces. Take a section and roll dough piece into a log and slice into small nugget size pieces.
Form pieces into flat, nugget shaped pieces.
Next, whisk the Worcester sauce and milk in a bowl. Place the crushed chips onto a plate.
Next, heat about 1 1/2 cups of vegetable oil on high in a medium sized skillet. Drop the nugget pieces in the almond milk and coat in the chip mixture on both sides.
Place the pieces carefully in the hot oil. Brown on each side for about 30 seconds. Watch these! They cook fast, and can easily burn. Place on a paper towel lined plate to cool. Serve warm.
In a medium sized bowl, add all the sauce ingredients. Whisk together until mixed well. Add more hot sauce for your heat level. Serve with the warm nuggets and enjoy!
