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.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash the broccoli, cauliflower, carrots, and zucchini thoroughly, and dry them with a clean towel.

Step 2

Cut the vegetables into bite-sized pieces, ensuring they are evenly sized for consistent cooking.

Step 3

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.

Step 4

Dredge each vegetable piece first in the flour, coating it completely. Shake off any excess flour.

Step 5

Dip the floured vegetable into the egg mixture, ensuring it is fully coated but allowing any excess to drip off.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Using a slotted spoon, transfer the fried veggies to a plate lined with paper towels to drain excess oil.

Step 10

Serve the fried breaded veggies immediately with your favorite dipping sauces, such as ranch, marinara, or spicy aioli.

Nutrition Facts

Serving size	1966.4 grams (1966.4g)

Amount per serving	% Daily Value*
Calories	7437

Total Fat 684.20g	877%
Saturated Fat 114.50g	573%
Polyunsaturated Fat 404.60g
Cholesterol 644mg	215%
Sodium 10135mg	441%
Total Carbohydrate 303.30g	110%
Dietary Fiber 26.80g	96%
Total Sugars 34.60g
Protein 109.00g	218%

Vitamin D 136IU	680%
Calcium 1352mg	104%
Iron 23mg	126%
Potassium 2185mg	46%

*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.

Source of Calories

Fat: 78.9%

Protein: 5.6%

Carbs: 15.5%