Breaded Broccoli
Transform your everyday greens into an irresistible snack or side dish with this easy and delicious Breaded Broccoli recipe! Crispy, golden-brown, and packed with flavor, these tender broccoli florets are blanched to perfection, then coated in a savory mix of breadcrumbs, Parmesan cheese, garlic powder, and paprika for an extra layer of taste. Oven-baked instead of fried, this recipe is lighter yet just as satisfying, with a crunchy texture that pairs beautifully with dipping sauces like ranch or spicy aioli. Perfect as a healthy appetizer, side dish, or even a guilt-free snack, Breaded Broccoli comes together in just 35 minutes and is a creative way to add more veggies to your meal rotation. Whether you're looking for a kid-friendly veggie dish or an appetizer for your next gathering, this recipe is a crowd-pleasing winner! Keywords: Breaded Broccoli, baked broccoli, healthy broccoli recipe, crispy broccoli appetizer.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 60 grams All-purpose flour
- 2 large Eggs
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (or cooking spray)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Lightly grease it with olive oil or cooking spray.
Bring a medium pot of water to a boil and blanch the broccoli florets for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Pat dry with a clean towel.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, beat the eggs until smooth. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each broccoli floret first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, coat the floret in the breadcrumb mixture, pressing lightly to adhere.
Place the breaded florets on the prepared baking sheet, ensuring they are evenly spaced and not touching.
Drizzle the florets with olive oil or lightly spray them with cooking spray to help them crisp up in the oven.
Bake for 18-20 minutes, flipping halfway through cooking, until the breadcrumbs are golden brown and crunchy.
Remove from the oven and serve immediately with your favorite dipping sauce, such as ranch or spicy aioli. Enjoy!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 13.8 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 915 mg | 70% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
