Recipe by Lakerdog2
This is one of my favorite ways to have veggies. Totally kid friendly (just go easy on the hot sauce.) They come out incredibly crunchy. I love to use broccoli, cauliflower and carrots.
Top Review by Chef Edlear
This was a bit of work, but I'm happy with it. I had to double the quantity of the crusting ingredients. The zip was right on for us, spicy but not too spicy. I used a chipotle-hot pepper sauce. We ate these as appetizers, and I used broccoli, sweet potato, mushrooms and green beans. I had to increase the oven time.
- 1⁄2 cup corn flake crumbs
- 2 tablespoons grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄8-1⁄4 teaspoon ground red pepper (cayenne)
- 1 egg white, slightly beaten
- 1 tablespoon skim milk
- 8 -10 drops hot pepper sauce
- 3 cups assorted fresh vegetables (carrot, sweet potato and eggplant slices, cut 1/8 inch thick, or cauliflower and broccoli florets an)
Directions See How It's Made
- Line cookie sheet with foil; place in oven. Heat oven to 400°F.
- In small bowl, combine cornflake crumbs, parmesan cheese, salt, garlic powder and ground red pepper; mix well.
- In another small bowl, beat egg white, milk and hot pepper sauce until frothy.
- Dip each vegetable piece in egg white mixture then crumb mixture to coat evenly; place on waxed paper.
- Remove hot cookie sheet from oven. Spray foil with nonstick cooking spray. Place coated vegetables on spray-coated sheet.
- Bake for 8 to 12 minutes or until lightly browned and crisp-tender.
- If desired, serve with fat-free ranch salad dressing or pizza sauce.