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Categories:
olive oil sweet potatoes olive oil whole wheat flour salt eggs water breadcrumb Parmesan cheese olive oil
Viewed: 54 - Published at: 7 years agoIngredients
- olive oil
- 1 lb sweet potatoes or 1 lb carrot
- 2 teaspoons olive oil
- 12 cup white whole wheat flour or 12 cup all-purpose flour
- 14 teaspoon salt
- 2 eggs, lightly beaten
- 2 tablespoons water
- 1 cup fine dry breadcrumb
- 12 cup grated parmesan cheese
- 1 tablespoon olive oil
Method
- 1.
- Preheat oven to 400F.
- Lightly brush a 15x10x1-inch baking pan with olive oil.
- Peel vegetables and cut into thin wedges that are 3 to 4 inches long.
- Toss vegetables with 2 teaspoons of oil.
- Place the vegetables on the prepared pan and roast them for 10 minutes.
- Remove from oven.
- Transfer vegetables to a tray to cool until they can be handled (about 10 minutes).
- 3.
- Coat the same baking pan with the 1 tablespoon oil.
- When the vegetables are cool enough to handle, dip them a few at time in the flour mixture, then the egg mixture, then the bread crumbs, coating them evenly.
- Arrange coated vegetables in a single layer in the prepared pan.
- 3.
- Coat the same baking pan with the 1 tablespoon oil.
- When the vegetables are cool enough to handle, dip them a few at time in the flour mixture, then the egg mixture, then the bread crumbs, coating them evenly.
- Arrange coated vegetables in a single layer in the prepared pan.
