The Best Crispy Oven Fried Broccoli
This Crispy Oven Fried Broccoli is my absolute favorite way to eat this vegetable. I simply adore fried vegetables, but I almost always “fry” them in the oven or the air fryer to keep things a little lighter and less messy. Broccoli is one of my all-time favorites, and this method makes it so crunchy and addictive, I just had to share this recipe with everybody!
So, let’s see how to make it!
Why Will You Love this Recipe?
- It’s “fried” but healthier. You get that satisfying crunch and golden-brown exterior you love about fried food, but without deep frying. A little drizzle of olive oil is all you need to get these perfectly crispy in the oven.
- Amazing texture contrast. By quickly blanching the broccoli first, the inside gets tender and perfectly cooked. The coating then bakes up super crunchy, giving you the best of both worlds in every bite.
- Kid-friendly veggies. If you struggle to get veggies on the table that everyone enjoys, this recipe is a winner. The breadcrumb coating makes the broccoli feel like a treat, similar to chicken nuggets.
Recipe Variations
- Add some cheese. Try mixing about ¼ cup grated Parmesan cheese into the breadcrumbs before coating the broccoli. The cheese adds a salty, savory flavor and helps the coating get even crispier.
- Spice it up. If you like a little kick, add a pinch of cayenne pepper or some red pepper flakes to the flour mixture. You can also add garlic powder and onion powder to the breadcrumbs for more flavor.
- Try Panko breadcrumbs. For an extra crunchy texture, swap the regular breadcrumbs for Panko breadcrumbs. Panko is lighter and flakier, resulting in a super crispy finish.
Tools You’ll Need
- A large baking sheet. You need enough space so the broccoli pieces don’t touch, which is key to getting them crispy instead of steamed. Lining it with parchment paper is also essential for easy cleanup and to prevent sticking.
- Three shallow bowls. You’ll need these to set up your breading station: one for flour, one for eggs, and one for breadcrumbs. Using shallow dishes makes coating the broccoli florets quick and easy.
- A medium pot. This is used to quickly blanch the broccoli before you bread it. This step only takes a few minutes but ensures the broccoli is tender inside.
FAQ
How do I store leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the breading will soften slightly in the fridge.
How do I reheat crispy broccoli?
The microwave will make it soggy, so avoid that if you want to keep the crunch. The best way to reheat it is in the oven or an air fryer at 350°F for about 5-10 minutes, just until warmed through and re-crisped.
Can I freeze this?
I don’t really recommend freezing this after it’s been baked. The breading tends to get very mushy when thawed and reheated, and the broccoli texture changes.
Is this recipe gluten-free?
It’s easy to adapt this to be gluten-free. Just substitute the regular flour with a gluten-free all-purpose flour blend, and use gluten-free breadcrumbs instead of regular ones.
Can I make this vegan?
To make this vegan, you would need to replace the eggs. You could try using a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) or a commercial egg replacer to help the breadcrumbs stick.
What should I serve with it?
This makes a fantastic appetizer or side dish. I love serving it with a dipping sauce like marinara, ranch dressing, or a simple garlic aioli.
Other Recipes You’ll Love
- Broccoli Potato Cups
- Creamy Broccoli and Cauliflower Soup
- Delicious Low Carb Broccoli Crust Pizza
- Creamy Cottage Cheese Pasta Bake with Broccoli
- Easy Broccoli Soup without Cream
- Easy Oven-Baked Zucchini Carrot Tots
- Low-Carb Cheesy Cauliflower Breadsticks
Crispy Oven Fried Broccoli
Ingredients
- 1 lb broccoli about 1 head, cut into florets
- 1 teaspoon salt for boiling water
- 3 eggs
- ½ teaspoon salt for eggs
- ⅓ cup flour
- ¾ cup breadcrumbs
- 3 tablespoons olive oil
Instructions
- Bring a medium pot of water to a boil and add 1 teaspoon salt. Add the broccoli florets and blanch (boil) for 5 to 8 minutes, until slightly tender but still firm.
- Drain the broccoli well and set it aside to cool slightly.
- Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Set up your breading station. Place the flour in one shallow bowl. In a second shallow bowl, whisk the eggs with ½ teaspoon salt. Place the breadcrumbs in a third shallow bowl.
- Dredge the broccoli florets: first coat them in flour, then dip them in the egg mixture, and finally coat them thoroughly in the breadcrumbs.
- Place the breaded florets on the prepared baking sheet, making sure to leave a little space around each piece so they crisp up nicely.
- Once all the broccoli is breaded, lightly drizzle the olive oil over the tops of the florets.
- Bake for 25 minutes, or until the broccoli is golden brown and crispy. Enjoy immediately!
