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Garden Veggie Fries

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By Betty Crocker Kitchens
Updated Oct 19, 2012
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The crunchy baked veggie sticks are sure to be a kid pleaser!

Garden Veggie Fries

  • Prep Time 30 min
  • Total 45 min
  • Servings 8
  • Ingredients 6
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
  • Step 
    3
    Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.

Nutrition

320 Calories
9g Total Fat
9g Protein
50g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
620mg
26%
Potassium
940mg
27%
Total Carbohydrate
50g
17%
Dietary Fiber
8g
34%
Sugars
13g
Protein
9g
% Daily Value*:
Vitamin A
830%
830%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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