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Tater-Dipped Veggies Recipe

Tater-Dipped Veggies Recipe photo by Taste of Home

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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.

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Tater-Dipped Veggies Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6-8 Servings

15 20 35

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 Hidden Valley® Ranch or dip, optional

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Dress Up Any Meal

Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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Directions

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.
Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes. Serve with dressing or dip if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 125 calories, 8 g fat (5 g saturated fat), 71 mg cholesterol, 255 mg sodium, 9 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Tater-Dipped Veggies in Taste of Home August/September 1994, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tater-Dipped Veggies

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(1-1) of 1 reviews

Reviewed on Sep. 16, 2011 by galinthewoods

This is a fun one to have kids help out with. They like to be the "dippers" and it's a good way to get them to eat their veggies without deep frying them. In addition to Ranch, the kids I had try it really liked ketchup as a dipping sauce.