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Tater-Dipped Veggies

 Tater-Dipped Veggies
"With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss," shares Earleen Lillegard of Prescott, Arizona.
6-8 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Tater-Dipped Veggies (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.