TATER-DIPPED VEGGIES

Tater-Dipped Veggies image

"With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss," shares Earleen Lillegard of Prescott, Arizona.

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 159 calories, Fat 11g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.