Crispy "Fried" Veggies Recipe

Crispy "Fried" Veggies RecipePhoto by: dLife® Crispy "Fried" Veggies Recipe Rating 0

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Vegetables dusted with a light, crunchy coating baked to crispy deliciousness! Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Crispy "Fried" Veggies Recipe
  • Prep:30 min. Cook: 10 min.
  • Yield: 8 Servings
    •
30 10 40

Ingredients

  • Black pepper to taste
  • 1/4 cup fresh basil, finely chopped
  • 1/2 teaspoons cayenne pepper
  • 1/4 cup whole wheat flour
  • 2 cup multibran flakes cereal, crushed
  • 1 tablespoon olive oil
  • 1 ounces kosher salt or to taste
  • 1/2 cup grated low sodium Parmesan cheese
  • 4 eggs
  • 4 cups each chopped zucchini, onions, and mushrooms
  • grapeseed oil cooking spray

Directions

  • Preheat oven to 400°F. Coat baking sheet with cooking spray. For faster clean up, line cookie sheet with foil.
  • In large bowl, #1, add flour.
  • In separate bowl, #2, beat eggs with fork for one minute.
  • In small bowl, #3, mix flakes, basil, cayenne, and cheese. Add salt (if desired) and pepper to taste.
  • Dry vegetables well. Dip them, about a cup at a time, into the flour (bowl #1), then into beaten egg (bowl #2.) Scoop them out of eggs with a slotted spoon, draining well. Then dip into coating mixture (bowl #3), gently turning to coat well.
  • Place veggies on prepared baking sheet so they do not touch each other. Lightly drizzle with olive oil.
  • Bake 10 minutes. Turn pieces and bake an additional 5 minutes or until crispy and golden brown.
  • Season to taste, and serve hot.

Nutritional Facts 1 serving equals 109 calories, 5 g fat (1 g saturated fat), 105 mg sodium, 12 g carbohydrate, 6 g protein. Diabetic Exchanges: 1/2 starch, 1/2 vegetable, 1/2 fat, 1/4 lean meat.

Originally published as Crispy "Fried" Veggies Provided by dLife®

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