Crispy Veggie Fries Recipes

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ROOT VEGETABLE FRIES



Root Vegetable Fries image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pound each carrots and parsnips into fries (cut around the parsnips' cores); toss with 1 tablespoon vegetable oil and 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss with 2 beaten egg whites, then coat in 1/2 cup panko breadcrumbs. Spread out on 2 baking sheets. Bake at 400 degrees F, stirring once, until crisp, about 35 minutes.

Nutrition Facts : Calories 205 calorie, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 39 grams, Fiber 8 grams, Protein 5 grams, Sugar 11 grams

CRISPY VEGGIE FRIES



Crispy Veggie Fries image

An egg, a package of coating mix and a hot oven are all you need to turn veggies and mushrooms into delicious Crispy Veggie Fries.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 5

1 egg
1 cup mushroom caps, cleaned
1 cup bite-sized broccoli florets
1 cup bite-sized cauliflower pieces
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Steps:

  • Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
  • Place breaded vegetables on lightly greased shallow pan.
  • Bake 20 min. or until crisp and golden brown.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

GARDEN VEGGIE FRIES



Garden Veggie Fries image

The crunchy baked veggie sticks are sure to be a kid pleaser!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 8

Number Of Ingredients 6

1/2 cup Gold Medal™ all-purpose flour
2 eggs, beaten
1 1/2 cups Progresso™ Italian style panko crispy bread crumbs
2 tablespoons grated Parmesan cheese
Fresh asparagus spears, carrot sticks or fresh green beans
Ranch dressing, if desired

Steps:

  • Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Place flour and beaten eggs in separate shallow bowls. In another shallow bowl, stir bread crumbs and Parmesan cheese until well mixed.
  • Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
  • Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.

Nutrition Facts : Calories 320, Carbohydrate 50 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 8 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 13 g, TransFat 0 g

CRISPY VEGGIE FRIES



Crispy Veggie Fries image

An egg, a package of coating mix and a hot oven are all you need to turn veggies and mushrooms into delicious Crispy Veggie Fries.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 5

1 egg
1 cup mushroom caps, cleaned
1 cup bite-sized broccoli florets
1 cup bite-sized cauliflower pieces
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Steps:

  • Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
  • Place breaded vegetables on lightly greased shallow pan.
  • Bake 20 min. or until crisp and golden brown.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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