Tater Dipped Veggies Recipes

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TATER-DIPPED-VEGGIES-FROM-THE-OVEN

Make and share this Tater-Dipped-Veggies-From-The-Oven recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 6



Tater-Dipped-Veggies-From-The-Oven image

Steps:

  • In shallow bowl, mix potato flakes, parmesan cheese, garlic salt and melted butter.
  • In another bowl, beat the eggs.
  • Dip veggies in egg, then in potato mixture.
  • Place on baking sheet.
  • Bake at 400 degrees Fahrenheit for 20 to 25 minutes.

Nutrition Facts : Calories 216.8, Fat 16.4, SaturatedFat 9.5, Cholesterol 143.6, Sodium 256.9, Carbohydrate 10.3, Fiber 0.8, Sugar 0.7, Protein 7.5

1 cup instant potato flakes
1/3 cup parmesan cheese, grated
1/2 teaspoon garlic salt
1/4 cup butter, melted and cooled
2 eggs
assorted bite-size raw vegetables (cauliflower, zucchini, mushrooms, etc)

TATER-DIPPED VEGGIES

Categories     Vegetable

Number Of Ingredients 7



Tater-Dipped Veggies image

Steps:

  • combine potato flakes, cheese, celery salt, garlic powder and butter.
  • beat eggs, dip vegetables one at a time into egg, then into potato mixture, coat well
  • bake at 400 degrees 20-25 minutes

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
2 eggs
4/5 cups raw bite size vegetables

TATER DIPPED EGGPLANT

We love this and make it often when we have fresh picked eggplant.

Provided by Danielle Sprueill

Categories     Vegetables

Time 40m

Number Of Ingredients 6



Tater Dipped Eggplant image

Steps:

  • 1. Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish (9X 13) in the oven while it is preheating. In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish. Bake for about 20 minutes, or until tender, turning once after 10 minutes.

1/4 c butter (not oleo)
1 medium eggplant peeled cut in 3/4 in slices
1 large egg
1 tsp salt
1/8 tsp black pepper
1 c instant mashed potatoes

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