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Tater-Dipped Veggies Recipe
Tater-Dipped Veggies Recipe photo by Taste of Home

Tater-Dipped Veggies Recipe

Publisher Photo
"With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss," shares Earleen Lillegard of Prescott, Arizona.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings

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

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.

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

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.

Light-Bodied White Wine

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

Reviews for Tater-Dipped Veggies

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Reviewed Sep. 16, 2011

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.

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