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Crispy "Fried" Veggies
Source: dLife

Vegetables dusted with a light, crunchy coating baked to crispy deliciousness!

Rating:
Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 94.5
Total Carbs 12.4 g
Dietary Fiber 3.5 g
Sugars 3.3 g
Total Fat 3.3 g
Saturated Fat 0.9 g
Unsaturated Fat 0.4 g
Potassium 138.6 mg
Protein 6.0 g
Sodium 105.1 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 cup  Cereal, multibran flakes
1 oz  kosher salt
1 pinch  black pepper
0 1/4 cup  fresh basil
0 1/4 cup  whole wheat flour
0 1/2 tsp  ground cayenne (red pepper)
0 1/2 cup  grated parmesan cheese, low sodium
4 each  eggs
4 cup  chopped zucchini
1 each  grapeseed oil cooking spray
Directions
  1. Preheat oven to 400°F. Coat baking sheet with cooking spray. For faster clean up, line cookie sheet with foil.
  2. In large bowl, #1, add flour.
  3. In separate bowl, #2, beat eggs with fork for one minute.
  4. In small bowl, #3, mix flakes, basil, cayenne, and cheese. Add salt (if desired) and pepper to taste.
  5. Dry vegetables well. Dip them, about a cup at a time, into the flour (bowl #1), then into beaten egg (bowl #2.) Scoop them out of eggs with a slotted spoon, draining well. Then dip into coating mixture (bowl #3), gently turning to coat well.
  6. Place veggies on prepared baking sheet so they do not touch each other. Lightly coat with cooking spray.
  7. Bake 10 minutes. If necessary, turn pieces and bake an additional 5 minutes or until crispy and golden brown.
  8. Season to taste, and serve hot.

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