March 6, 2010

Fried Parmesan Broccoli



This recipe is great. I just used it as a side to the macaroni and cheese. The parmesan on it gets crispy when it's grilled so it adds a little crunch to it. It's super easy, too!

Fried Parmesan Broccoli
2 1/2 cups bite-sized broccoli florets   
1 egg, lightly beaten
1/2 cup grated Parmesan      
1/4-1/2 cup olive oil
salt

1. Place the broccoli in a medium bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the broccoli in the cheese, pressing to coat evenly.
2. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated broccoli. Do not overcrowd the pan. Cook in batches, if necessary. Let the broccoli cook until a crust forms, about 3 minutes per side. Turn the broccoli only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

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