Crispy Vegetables Recipes

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CRISPY VEGETABLES



Crispy Vegetables image

Found this on the Kraft Website. Different way to serve veggies -- and no frying like other crispy veggie recipes! Easy to tweak to your own veggie likings...

Provided by iewe7726

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 egg, lightly beaten
1 sweet potato, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower floret
1 (2 1/4 ounce) package Shake-n-Bake, original chicken kind
1/2 cup ranch dressing (optional)

Steps:

  • Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
  • Place on lightly greased shallow baking pan.
  • Bake 20 minute in preheated 425 degree oven or until golden brown.
  • Serve with ranch dressing to dip inches.

Nutrition Facts : Calories 60.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 50.4, Carbohydrate 9.5, Fiber 2.2, Sugar 2.4, Protein 3.2

CRISPY TOFU WITH VEGETABLES



Crispy Tofu With Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles
Kosher salt and freshly ground pepper
2 tablespoons cornstarch
Grated zest of 1 lemon
2 tablespoons vegetable oil
4 scallions, chopped, white and green parts separated
4 scallions, chopped, white and green parts separated
1 2-inch piece ginger, peeled and thinly sliced
1 8-ounce package sliced mixed mushrooms
3 cups sliced carrots
3/4 pound sugar snap peas, trimmed
3 cups frozen brown rice (or prepared brown rice)

Steps:

  • Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.

Nutrition Facts : Calories 429, Fat 15 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 19 grams

CRISPY VEGETABLE PAKORAS



Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 11

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  • Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

CRISPY VEGETABLES



Crispy Vegetables image

Never underestimate the power of SHAKE 'N BAKE Coating Mix. A quick shake turns ordinary veggies into crispy dippers-perfect for dunking in ranch dressing!

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 5

1 egg, lightly beaten
1 sweet potato, cut into 1/4-inch slices
1 cup each broccoli and cauliflower florets
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1/2 cup KRAFT Lite Ranch Dressing

Steps:

  • Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
  • Place on lightly greased shallow baking pan. Bake 20 min. or until golden brown.
  • Serve as dippers with dressing.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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