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

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings


  • 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 each: 125 calories, 8g fat (5g saturated fat), 71mg cholesterol, 255mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 5g protein.


  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

Light-Bodied White Wine

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

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galinthewoods User ID: 3317961 2845
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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