Garden Veggie Fries Recipes

Steps:

• In small bowl, mix dip ingredients. Cover and refrigerate.
• Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
• In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
• Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.

Steps:

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

Steps:

• Cut 1 pound each carrots and parsnips into fries (cut around the parsnips' cores); toss with 1 tablespoon vegetable oil and 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss with 2 beaten egg whites, then coat in 1/2 cup panko breadcrumbs. Spread out on 2 baking sheets. Bake at 400 degrees F, stirring once, until crisp, about 35 minutes.