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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 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 large 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

Directions

  • 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 Facts
1 serving: 159 calories, 11g fat (6g saturated fat), 86mg cholesterol, 282mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 6g protein.
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