Fried Broccoli Florets
Simple and tasty fried tidbits with healthy broccoli as the center.
A total “win/win.”
We actually used these as a little antipasto with some wine while I made the rest of the dinner and they were perfect.
The recipe is very straightforward. The florets are blanched,
cooled, dipped in egg and breaded with fine dry breadcrumbs. I actually used Progresso (unflavored, of course) because the fresh ones I tried to make weren’t fine enough.
They are fried in very hot vegetable oil.
I added a generous sprinkling of kosher salt and served them right away.
My mom always made this dish with cauliflower when I was growing up.
Delicious!
I made these as an appetizer last night and WOW. Simple and yummy. This is going to be a staple in the nosh department.
I’m sorry your homemade bread crumbs didn’t work out, but they still look like golden nuggets of deliciousness!
I appreciate the way you did not overcrowd the pan, great job!
Interesting – I remember a horrid pub food from the 90s – broccoli enrobbed in ‘cheddar’, breaded, and fried. This seems far more interesting (and somewhat similar to te fried fennel I’m going to report on in a few weeks).
Beautiful photography, Jan. For the bread crumbs, i sift them through a large strainer with a fine mesh.
Don’t feel bad about the bread crumbs, Jan. Making my own breadcrumbs is a job I’m not at all fond of.
But, I’m lucky, I can just pop into Viviano’s and buy them.
They carry fresh bread from Marconi Bakery, so I’m guessing the crumbs are Marconi as well…
Am I right, Beth?