Fried Breaded Veggies

Prep a few things before you get elbow deep in this recipe.

You'll have 5 stations. Veggies, wet bowl, dry bowl, parchment lined pan, and draining bowl.

Wet Bowl Ingredients

Beat together 2 eggs & 4 splashes of milk

Dry Bowl Ingredients

1 1/2 sleeves of Ritz Crackers crushed up with salt, pepper, onion and garlic powder to taste

Have your veggies ready, cut up in bite size pieces.

Take one handful of veggies at a time and coat them in the beaten egg/wet bowl.

Once a handful of veggies are soaked in egg, drain lightly and toss the veggies in the dry bowl. Use a spoon to completely cover them with crumbs and slightly press down! Let them sit while you dip some more veggies into your egg bowl. Remove veggies from dry bowl and place on pan lined with parchment paper.

Now repeat with the remaining veggies, only a handful of them at a time!

*Try using chicken slices instead of veggies*

Deep Fry Them!

Submerge breaded veggies into 350F vegetable oil, don't over crowd them, remove when they're golden. Place fried veggies to drain off excess oil in a bowl lined with 4-5 folded paper towels.

YUM!!!

Comments

Hearty Potato Hash Skillet

With a little prep, this recipe is a breeze! It will soon be your go to breakfast skillet! Get all your ingredients out, prep and cut them if necessary. Fry up some bacon! Yum, when its done cut or break it into small pieces. *TIP* Fry potatoes in the same pan you fried your bacon in* 😉 Clean the potatoes, cut out the eyes and any bad spots. Peel skins if desired and cut them into cubes. Grate the cheese and set it aside with the bacon pieces. Fry up the potato cubes until they're almost 3/4 of the way cooked. Mix in bacon pieces and 1/4 of the grated cheese, then its time for the eggs. Make a well in the potatoes for each egg you use. Turn down the heat and add 1-2 tsps of butter in and around potato hash. Then cover for 5 minutes or until the yoke is cooked to your liking. Lastly, mix into the hash the remainder of the grated cheese! The skillet is ready to serve once the cheese has melte...

Scalloped Potatoes

Wanted to make this creamy cheesy dish from scratch without using heavy cream. I found @hellocomfortkitchen’s cheesy scalloped potato gratin recipe and added a couple extras. For meat/ham, I added bologna and cut them up into matchsticks. I didn’t have white onions, only onion powder and though some garlic powder would be good! 😉 2 lbs. medium potatoes, yellow/Yukon gold , peeled out eyes 3 Tablespoons margerine 1 slice Bologna cut up into 2 inch long matchsticks 1 teaspoon onion & garlic powder 3 Tablespoons all-purpose flour 2 cups milk (2%) 1 teaspoon dijon mustard 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 2 cups (8 oz.) Shredded Cheese (I used marble) 1/2 cup crushed Ritz crackers Preheat oven to 350 degrees F. Cut potatoes into 1/4-inch thick slices and set aside. Have bologna cut up and ready to assemble with the grated cheese. Start melting butter in saucepan. Add onion and garlic powder, whisk togethe...

Roasted Potatoes w/ Bologna & Garlic Butter

Check these babies out! I changed up the original recipe and added bologna 😉 Started with picking out nice sized potatoes. I used yellow potatoes, cut the eyes and the bad spots out. Then cut slits almost 3/4 through the potato and about 1/8 - 1/4 inch thick. Go slow and take your time cutting these. Melt some butter, veggie oil, chopped garlic, salt and pepper in the microwave. Slowly spoon butter over top of the potatoes while opening each cut to let butter seep in between. Get those little chunks of garlic in too! Cut strips of bologna to slide into the cuts, between each potato slice. I skipped over every 2 cuts/slice so the potato wasn’t over powered by meat. 😊 Topped these beauties with grated marble cheese! Cover them with tin foil, poke slits on top then put in the oven at 400 ° for 35 minuets. For a golden brown top, uncover and put back in for another 10 minutes.

My Blog

Search This Blog