- 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.
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.
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
Shopping List (0)
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
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