Fried Breaded Veggies
Crispy, golden, and irresistibly delicious, Fried Breaded Veggies are the perfect snack or appetizer for any occasion! This recipe transforms an assortment of vibrant vegetables—like broccoli, cauliflower, carrots, and zucchini—into crunchy bites of joy with a simple flour, egg, and seasoned breadcrumb coating. A touch of Parmesan cheese, garlic powder, and paprika adds a savory depth, while frying in hot oil ensures a beautifully crispy texture. Ready in just 35 minutes, these veggie delights are easy to prepare and pair wonderfully with dipping sauces like ranch, marinara, or spicy aioli. Perfect for parties, family dinners, or even a fun way to sneak in more veggies, this crowd-pleasing dish will have everyone coming back for more! Keywords: fried vegetables, breaded veggies, crispy veggie snack, Parmesan breaded vegetables, easy appetizer recipe.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrot sticks
- 1 cup Zucchini slices
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cups Vegetable oil
Instructions
Wash the broccoli, cauliflower, carrots, and zucchini thoroughly, and dry them with a clean towel.
Cut the vegetables into bite-sized pieces, ensuring they are evenly sized for consistent cooking.
Prepare three separate bowls. In the first bowl, add the flour and 1 teaspoon of salt. In the second bowl, whisk the eggs with milk until well blended. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, 1 teaspoon of salt, and black pepper.
Dredge each vegetable piece first in the flour, coating it completely. Shake off any excess flour.
Dip the floured vegetable into the egg mixture, ensuring it is fully coated but allowing any excess to drip off.
Roll the vegetable in the breadcrumb mixture, pressing gently to adhere the breadcrumbs evenly. Set aside on a plate and repeat with all the vegetables.
In a large, deep skillet or saucepan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
Fry the breaded veggies in small batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, transfer the fried veggies to a plate lined with paper towels to drain excess oil.
Serve the fried breaded veggies immediately with your favorite dipping sauces, such as ranch, marinara, or spicy aioli.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 101.3 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 353 mg | 27% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
