Tater-Dipped Veggies Recipe

4 1 1
Tater-Dipped Veggies Recipe
Tater-Dipped Veggies Recipe photo by Taste of Home
Publisher Photo

Tater-Dipped Veggies Recipe

Read Reviews
4 1 1
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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

Nutritional Facts

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

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTater-Dipped Veggies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image