Garden Veggie Fries

Garden Veggie Fries

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

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

6 to 8 servings (8 veggie fries each)

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
  1. 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.
  2. Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
  3. Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.
Makes 6 to 8 servings (8 veggie fries each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Let the kids make their own paper cones to hold the vegetable sticks. Draw designs on parchment paper using crayons and fold into come shapes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 620mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 8g,
    • Sugars 13g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.