Breaded broccoli

Breaded broccoli is proof that everything is tastier breaded. The trick here is 'blanching': a quick pre-cook that just softens the vegetable but keeps its colour and crunch. Thus during frying you only need to concentrate on the coating, the middle won't stay hard.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian / Vegetarian

Ingredients

Equipment Needed

  • Saucepan for blanching
  • 3 plates for breading
  • Frying pan for frying
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1

Break broccoli into florets. Cook in boiling salted water for 3-4 minutes (blanching), then cool immediately in cold water.

Tip: Shock cooling stops cooking and fixes the beautiful green colour [chlorophyll retention].
2

Drain and wipe florets dry. Prepare breading line: flour, beaten salted-peppered egg, breadcrumbs.

Tip: Flour is the 'glue' binding egg to vegetable.
3

Toss broccoli in flour (shake off excess), egg, then crumbs.

Tip: Press crumbs on gently to adhere well.
4

Fry in plenty of hot oil until golden brown in a few minutes.

Tip: Don't overcrowd pan, or oil cools.
5

Drain excess oil on kitchen paper. Serve with tartare sauce.

Tip: Draining on a rack is even better than paper, as it ventilates from below and doesn't get soggy.

Recipe FAQ

Why did the coating fall off?
The broccoli was wet. Thoroughly pat water off it after cooking!
Why did it soak up oil?
The oil wasn't hot enough. Test with a pinch of crumbs: if it sizzles immediately, it's good.

Ingredients

  • 500 g fresh broccoli
  • 100 g plain flour
  • 2 eggs
  • 150 g breadcrumbs
  • 1 tsp salt
  • 1 pinch ground pepper
  • 300 ml oil for frying