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“From the Alpha-Bakery children's cookbook put out by Gold Medal Flour when I was a kid. I used to love cooking up all these recipes with my mom!”

Ingredients Nutrition

  • 13 cup margarine or 13 cup butter, melted
  • 1 egg
  • 2 teaspoons water
  • 12 cup all-purpose flour
  • 12 teaspoon salt
  • 2 cups assorted fresh vegetables (broccoli flowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, etc.)


  1. Heat oven to 450°. Brush bottom of a 13x9 inch pan with about 1 tablespoons of the melted margarine.
  2. Beat eggs and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
  3. Dip about 1/4 of the vegetables into egg mixtures. Remove 1 vegetable piece at a time; roll in flour mixture to coat. Place in pan.
  4. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
  5. Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, about 10-12 minutes; drain.
  6. Sprinkle lightly with grated parmesan cheese if you like.

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