Free Recipe Crispy Potato Veggies
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Crispy Potato Veggies Recipe
2 c Broccoli florets
– or cauliflower florets
– or carrots in 1/4 inch
-strips
– or zucchini in 1/2 inch
-strips
– or bell peppers in 1/2
-inch strips
1/2 c Instant mashed potato flakes
1/4 c Grated parmesan cheese
1/4 ts Garlic powder
1/4 ts Dried basil
2 Egg whites; *
Crispy Potato Veggies Preparation
* original was 1 whole egg NOTE: The original recipe calls for 2 tblsp melted butter to be mixed with the dry ingredients. I”ve made other oven-fried veggies successfully without adding oil to the dry mix, so I don”t think it”s necessary here. Preheat oven to 400F. Mix the potato flakes, cheese, garlic powder and basil. Beat the egg whites. Dip veggies in the egg and then into the potato and cheese mixture, turning to coat. Bake for 10-12 minutes until lightly brown. Per serving: 69 Calories; 2g Fat (26% calories from fat); 6g Protein; 7g Carbohydrate; 5mg Cholesterol; 157mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable Recipe by: Betty Crocker”s Cooking with Kids (Atlanta Constitution) Posted to EAT-LF Digest by Ellen C. <ellen@elekta.com> on Aug 20, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Crispy Potato Veggies?
If you know a better Crispy Potato Veggies Recipe please comment below.