Vegetable Fries Recipes
ROOT VEGETABLE FRIES
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
VEGETABLE FRIES
Make and share this Vegetable Fries recipe from Food.com.
Provided by LibbyLou
Categories Low Cholesterol
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 14
Steps:
- Cut veggies into strips or slices except for the okra; leave whole.
- Place vegetables in a bowl of cold water until ready to use.
- Meanwhile in a medium mixing bowl add one cup flour and one cup yellow cornmeal (non self-rising cornmeal) and enough milk to make a batter.
- Salt and pepper veggies and place in batter mixture.
- In a large plastic bag add one cup flour and one cup yellow cornmeal, shaking to mix.
- Add veggies a few at a time and deep fry in hot oil (375 degrees) until golden brown, about 2 to 3 minutes.
- Drain veggies on paper towel, serve hot.
- P.
- S.
- Batter and flour/cornmeal mixture can both be refrigerated and used another day.
Nutrition Facts : Calories 1793.3, Fat 11.2, SaturatedFat 1.6, Sodium 90.4, Carbohydrate 378.4, Fiber 24.6, Sugar 2.2, Protein 45.6
ROOT VEGETABLE FRIES
Categories Potato Vegetable Side Roast Root Vegetable Beet Carrot Sweet Potato/Yam Fall Winter Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
- Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.
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