Unfortunately we are coming to the end of the season of one of my favourite vegetables, yes Broccoli. Usually at Christmas or Easter it is very common to deep fry breaded vegetables, dipped first in beaten eggs and then coated in breaded crumbs. My eldest daughter has a really hard time digesting anything fried so I rarely if ever deep fry anything. Ok sorry about the Frappe but between the dog stealing a few (I turned my back for a few seconds and then we all heard crunch crunch) and the Italian getting his hands on them they are pretty well all gone.
Since broccoli is very common in our house, and my mother-in-law’s garden produces broccoli a-plenty in the winter. I thought I would try baking it rather than deep-frying it. Sometimes, with deep-frying, leftovers tend to become soggy, they lose their crunchiness, and no one will eat them! There’s no problem with baking, they bake up pretty crunchy and remained crunchy, not that there were many leftovers.
I am sure if it worked with Broccoli it would work with most vegetables that are deep-fried. Next on my list, is one of our favourites, they are starting to come into season right about now and they are artichokes.
Sometimes vegetables can be just a little bit boring, making Baked Breaded Broccoli could be a nice change. Enjoy!
- 1/2 head large broccoli broken into large florets
- 1/2 fresh lemon
- 1/2 cup bread crumbs 80 grams
- 2 tablespoons freshly grated parmesan cheese 13 grams
- 1/2 teaspoon salt 2 grams
- 1 teaspoon dried parsley 3/4 grams
- 2 eggs
- olive oil
Pre-heat oven to 350° (180° celsius). Lightly grease a small to medium baking pan
In a large pot of lightly salted boiled water cook the broccoli until tender but firm (not mushy).
Drain and rinse under cold water then sprinkle with the juice of 1/2 a lemon and toss gently.
In a small bowl beat eggs add parmesan cheese and mix well. In a small bowl mix bread crumbs and parsley. First roll florets in egg mixture then roll in breadcrumb mixture press to cover better. Place in baking pan, sprinkle with salt and drizzle with olive oil. Bake for approximately 20-30 minutes. (I turned the heat up at the end, last 5 minutes just to brown a bit on top). Enjoy!