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Old 08-02-2008, 04:10 PM   #1
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Can this zucchini recipe be "lightened" up?

It is zucchini time! I have a recipe for Tater-Dipped veggies that I am wanting to try. It calls for instant mashed potato flakes (1cup), grated parmesan cheese and some spices to be mixed with melted butter (1/4 cup). The veggies are then coated in whole eggs and dipped in the potato mixture and baked. I am wondering if there is anyway to reduce the amount of fat in this recipe. I am planning on using egg whites instead of whole eggs. Is there any way that I could cut out or down the amount of butter/margarine? Like half butter, half water/milk?

Thanks!

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Old 08-02-2008, 04:21 PM   #2
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I would think you could use olive oil or margarine since It is melted and margarine is jsut hydronated oil anyway.

It never hurts to try I think the diluted milk should work.

Are they being fried? baked?
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Old 08-02-2008, 04:26 PM   #3
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They are being baked.
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Old 08-02-2008, 04:46 PM   #4
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hmmm. so many options now.

Off the bat I dont think they are too bad for you but I would try it this way:

Cut zucchini into rounds and season with a littel salt and pepper.

place in egg wash, of eggs and wilk or eggs and water. your choice

roll in mixture of potato flakes, parm cheese and spices.

Place on cookie sheet and bake.

I have no idea why the butter is being mixed with the potato flakes.
The egg wash shoudl give the flakes enough moisture to not become gross potato flakes.
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Old 08-02-2008, 04:54 PM   #5
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Quote:
Originally Posted by GhettoRacingKid View Post
The egg wash shoudl give the flakes enough moisture to not become gross potato flakes.
That is exactly my thought too. It works for other things faux fried in the oven. I think it's just there for richness of flavor, but, could easily be left out.
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Old 08-02-2008, 05:37 PM   #6
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That is kind of what I thought, that the butter would make it a gooey, glob of potato flakes.
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Old 08-03-2008, 07:25 PM   #7
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I too am not sure I understand why the butter is being used..
It sounds strange to me. I would guess that this recipe is just something someone came up with to use potato flakes...cos we all know they have no other use.

Why not use bread crumb?

If you want an alternative to egg wash, you can use condensed milk. You should be able to get a can of low (or no) fat, un-sweetened condensed milk. In most cases you can remove the flour stage aswell...So you just go milk - crumb.

I hope that is of help
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Old 08-03-2008, 07:30 PM   #8
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Actually, thinking about it more...The butter would work like it does in puff pastry or biscuits (cookies if you like). It would sort of fry the flakes to a crunch and then it would drain out...

Which would make sense because potato flakes are useful as a drain cleaner
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Old 08-04-2008, 05:14 PM   #9
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It seems to me the butter is added because you aren't fying the zucchini. It's acting as the oil would if you deep fried the zucchini. 1/4 butter to 1 cup of potato flakes isn't going to make the flakes mushy, it takes a wetter liquid to do that. I use potato flakes all the time for one particular recipe, if I don't add the milk first, the flakes don't mess together.
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Old 08-04-2008, 05:26 PM   #10
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Thanks for all the thoughts on this. I dipped them in flour and then in egg and water and then the potatoe flakes then sprayed with butter-flavored cooking spray. They turned out pretty good. More crunchy than crispy, but not at all soggy. The kids LOVED them dipped in ranch.

Callisto--tell me more about using milk....would this work for zucchini?
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