You Can “Fry” Vegetables in the Oven

Oven-frying is one of those things we always wish would work, but rarely does – especially when it comes to vegetables. By the time a piece of potato is baked through, usually the coating to make it crunchy burns, and if no coating is used, the potato drys out – tasting more like greasy leather than a french fry! Eggplant has a tendency to dehydrate. Summer squash turns to water. Cauliflower should simply not be mentioned – too disastrous! But finally, at long last, my oven-frying dilemma has come to an end. There is a way to have your Brussel sprout “fried” in the oven and eat it, too. Here is the magical solution, and it has worked on all vegetables I’ve tried – from hard winter root veggies to squishy squashes.

First cut the veg of your choice into the desired size and shape.
(Wedges are particularly good!)

Pat dry with paper towel

In medium-size, snap-lid food storage container put 1/2 cup flour,  and 2 Tbls. corn starch. Salt as you wish. (If making a larger batch, just increase amounts proportionately.) Mix together. This is to dredge the vegetables.

Drop in a few at a time. Put on lid. Toss gently to coat evenly. Remove, shaking off excess flour and cornstarch, leaving just a light dusting.

Proceed by dipping each piece in well-blended mixture of half egg, half milk. Set aside on plate.

To remaining flour/cornstarch mix add 1/4 cup seasoned breadcrumbs, 1/2 Tsp. baking powder, 1/4 Tsp. salt, 1/4 Tsp. coarsely ground black pepper and all the seasonings you enjoy on your “fried” food. Italian seasoning works well with eggplant, and Cayenne pepper adds a kick to everything. Be creative!

Dredge a second time in flour/breadcrumb combo. Covering throughly.

Now here is the unique part. Place veggies, well-spaced, in a microwave safe dish that has been generously coated with cooking oil spray. Olive oil or butter flavor. Your choice. Use plenty – it is still a lot healthier than deep or pan frying! Then spray the vegetables evenly. Cover and mic for 5 minutes.

Remove from mic oven, uncover and place in conventional oven, preheated to 400 degrees and cook until crunchy. This is usually about 35 minutes, but varies accordingly to what you are cooking.
Tap with fork to test for crispness.

When done, remove and place pieces on wire rack so they won’t steam and get sticky. Retain that crunch! Now is also the time to add any additional seasonings.

Caution! Be very careful before biting. The coating seals in the very hot juices and it is easy to get burned. (Not fun.)

Hope this works well for you!

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