Veg Lollipop Recipe | Vegetable Lollipop | Veg Lollipop Sticks

Veg Lollipop is a fun, crispy, and flavorful snack made from a mix of finely chopped vegetables, spices, and binding agents, shaped into bite-sized balls and deep-fried to golden perfection. I love serving them on lollipop sticks for that extra flair—they’re always a hit at parties or as an indulgent evening snack.

Why You’ll Love This Recipe

I love how these veg lollipops are both kid-friendly and a crowd-pleaser. They’re crunchy on the outside, soft and savory on the inside, and incredibly customizable. I can make them ahead of time, freeze them, or even air fry them when I want a healthier version. They go perfectly with chutneys or classic Indo-Chinese sauces, making them super versatile for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Finely chopped or grated mixed vegetables (cabbage, carrot, capsicum, beans)
• Boiled and mashed potatoes
• Corn flour
• All-purpose flour
• Ginger-garlic paste
• Green chili, finely chopped
• Red chili powder
• Garam masala
• Salt
• Black pepper
• Bread crumbs (for binding and coating)
• Oil (for deep frying)
• Lollipop sticks or skewers
• Directions

1. I start by heating a little oil in a pan and sautéing the ginger-garlic paste and green chilies until fragrant.

2. I add the finely chopped vegetables and cook for a few minutes until slightly soft but not mushy.

3. Once the vegetables cool slightly, I transfer them to a bowl and mix in mashed potatoes, corn flour, all-purpose flour, red chili powder, garam masala, salt, pepper, and bread crumbs.

4. I combine everything into a smooth, firm dough. If it feels sticky, I add more bread crumbs until it’s easy to shape.

5. I take small portions of the mixture and roll them into round balls.

6. I heat oil in a deep frying pan and fry the balls on medium heat until golden brown and crispy. Then I drain them on paper towels.

7. Once slightly cooled, I insert lollipop sticks or skewers into each ball.

8. I serve them hot with schezwan sauce, ketchup, or green chutney.

Servings and timing

This recipe makes about 10–12 veg lollipops.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

When I want to make them even crispier, I double-coat the balls by dipping them in a slurry of flour and water, then rolling them in breadcrumbs before frying. I sometimes add grated cheese or paneer to the mix for a richer flavor. For a baked version, I brush them with oil and bake at 400°F (200°C) for about 20–25 minutes, flipping once halfway.

storage/reheating

I store leftover veg lollipops in an airtight container in the fridge for up to 2 days. To reheat, I use an oven or air fryer to maintain the crispiness. If I want to freeze them, I shape the lollipops and freeze them raw. Later, I fry or bake them straight from the freezer when needed.

FAQs

Can I make veg lollipops without potatoes?

Yes, I sometimes use grated paneer or mashed sweet potatoes as a substitute. Just make sure the mixture binds well.

Are veg lollipops good for kids?

Definitely. I just tone down the spice level when making them for kids, and they love the fun lollipop style.

Can I make these ahead for a party?

Yes, I often shape and refrigerate them a day ahead. Fry them just before serving for best texture.

How do I make them extra crispy?

For extra crispiness, I coat them in a flour slurry and breadcrumbs before frying, or air fry with a light brushing of oil.

What dips go well with veg lollipops?

I like to serve them with schezwan sauce, sweet chili sauce, or mint-coriander chutney for a flavorful punch.

Conclusion

Veg Lollipops are a fun and tasty way to turn simple vegetables into a party-worthy appetizer or snack. I love how adaptable and crispy they are, with just the right amount of spice and crunch. Whether I’m serving them at a get-together or enjoying them as a weekend treat, they always bring smiles all around.