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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss, shares Earleen Lillegard of Prescott, Arizona. Ingredients:
1 cup instant potato flakes |
1/3 cup grated parmesan cheese |
1/2 teaspoon celery salt |
1/4 teaspoon garlic powder |
1/4 cup butter, melted and cooled |
2 eggs |
4 to 5 cups raw bite-size vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini and/or parboiled carrots) |
prepared ranch salad dressing or dip, optional |
Directions:
1. In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip vegetables, one at a time, into egg, then into potato mixture; coat well.
2. Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes. Serve with dressing or dip if desired. Yield: 6-8 servings.
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