Total TimePrep: 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 large Eggland's Best eggs
- 4 to 5 cups raw bite-sized 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 each vegetable piece, 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.
Nutrition Facts1 serving: 159 calories, 11g fat (6g saturated fat), 86mg cholesterol, 282mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 6g protein.
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Jan 20, 2019
Time consuming with the breading. Agree that it is a good recipe for kids to help. Ran out of the coating before I reached 4 cups. Next time I will try not adding the melted butter to the coating and drizzling it over the veggies before they go in the oven. Used marinara as a dipping sauce.
Jan 25, 2018
Good one for dinner
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.