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I made these last night and used zucchini to accompany fresh grilled tuna and corn on the cob. I first dipped the zucchini in seasoned flour then into the egg and then the potato/cheese/butter/garlic salt mixture. They baked up to a lovely crispy golden brown. I'm going to make this again and try adding some spices to it.. maybe cayenne pepper and chili powder. The recipe was easy to make up ahead of time, too. I just lined a baking sheet with aluminum foil and gave it a light spray with oil. It made for easy clean up.

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luvmybge July 07, 2002

Loved this recipe. It was so easy to prepare. I used zucchini, next time I will try sweet potatoes and squash. I'll use my imagination. Husband loved it, and it's a keeper. Shortened baking time to around 20 min., because my batch were starting to golden brown.

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~Naner~ June 27, 2002

WOW, these were really good Inez!!! I used mushrooms, cauliflower, celery chunks and asparagus tips. This is a real keeper, could use all kinds of different veggies. thanks for sharing!!!

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Derf May 04, 2002

To give credit where credit's due - this is a Taste of Home/Quick Cooking recipe. We serve this with ranch dressing as suggested in TOH mag. Made these for company last night, along with ribs, garlic fries and Italian rounds. MMMMMMMMMmmmm! Used mushrooms, broccoli & cauliflower. Great!

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WJKing February 09, 2003

These were good! It was a little tricky to get the potato mixture to stick to the slippery mushrooms, but they were good! I used mushrooms and cauliflower.

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Daphne2002 February 04, 2003

YUMMMY!

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Tamibic2 January 22, 2003

Really good. Don't miss the deep fried part!!!!! I used zuchini, cauliflower and mushrooms.

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wolf3749 December 08, 2007

This was tasty but my potato mixture was lumpy and it was hard to get the mixture to stick to the vegetables. I used summer squash, mushrooms and broccoli.

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Andrea in NH May 14, 2006
Tater-Dipped-Veggies-From-The-Oven