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

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