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!
RobinB says
These were great! The only thing I did different was add a little parm cheese to the bread crumbs (I’m a cheese freak!) and turned them halfway through. Love the idea of putting the parm cheese in with the eggs. It really helped to make the breaking stick. Thanks!
Rosemary says
Hi Robin, great idea, I love cheese too, especially Parm. Thanks and glad you enjoyed them.
Veronica@downcakerylane says
They look amazing, never tried it and broccoli is my favorite too!! When the growing season is over do you then use frozen? Haha…your dog reminds me of mine, lol
Rose says
Hi Veronica, thanks, strange thing is the only frozen vegetable I buy are peas. But I’m sure you could, because you cook the a bit before so it doesn’t get watery. Dogs are great. Have a great Sunday.
Jen says
This was the first recipe that popped up in my search so I tried it! I used frozen broccoli and I didn’t have breadcrumbs so I made my own with wheat bread for the first time. Turned out DELICIOUS!!!! My 3 year old HATES vegetables and he actually ATE THEM! I almost fell over lol. Will def keep this recipe. Thank you!
Rosemary says
Hi Jen, so glad you and your 3 year old enjoyed the recipe. Have a great week.
Marisa Franca @ All Our Way says
The broccoli looks delicious! I’ve never tried frying broccoli but we do love our fried green tomatoes! We’ll have to try the breading with the baking! I love trying new ways with veggies! Grazie Rose.