Baked Veggie Sticks

These Baked Vegetable Sticks are so fun because they’re kind of like kid food that adults also enjoy. I happen to love them because they remind me of fries without them actually being fried! The flour and semolina batter gives them a nice, crispy coating, which are a real pleasure to eat. 

This recipe gives a specific list of vegetables per my video, but I find this method works with almost any vegetable. Just use what you have on hand and you’ll be happy with the result. There have been times when I’ve made this with only zucchini or eggplant because I’ve had an abundant harvest from my garden and it’s worked out really well. 

I find these are great for the kids table, but adults like to snack on them, too. They are really yummy when served with dips and they are fun to serve in cute little cups to make them into a fancier appetizer. Yes, there have been times when I’ve made these with vegetables that my kids don’t love and they gobble them down. So, if you’re trying to sneak something by your kids, this might work really well. 

Once you get in the habit of making these delicious vegetable sticks, you’ll start doing it regularly. Feel free to flavor them with spices, salt, and pepper. You can really make them into almost anything you want.

They also pack well in lunchboxes! I hope you are your family love vegetable sticks as much as we do. Enjoy! 

Baked Veggie Sticks  

I love serving these instead of french fries a lot. In the summer they’re so delicious because I can use the freshest vegetables from the farmer’s market. 

Makes 4 servings 

1 Red pepper 1 Yellow pepper  1 Zucchini  1 Baby eggplant  1 Carrot 2 cups Flour  2 cup Water  3 cups Corn Semolina   

1. Preheat a convection oven to 425 degrees F. 

2. Slice the vegetables and set aside. 

3. Mix together the flour and water in one bowl. 

4. Add the semolina to a separate bowl. 

5. Line a baking sheet with parchment paper and set aside. 

6. Working one at a time, drop the vegetables into the flour and water mixture to evenly coat each one. Then, drop the vegetables into the semolina to coat the top. 

7. Place the coated vegetables on the lined baking sheet. 

8. Bake the vegetables for 30 minutes, or until golden brown, turning halfway through as needed. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.