Simple and tasty fried tidbits with healthy broccoli as the center.
A total “win/win.”
We actually used these as a little antipasto with some wine while I made the rest of the dinner and they were perfect.
The recipe is very straightforward. The florets are blanched,
cooled, dipped in egg and breaded with fine dry breadcrumbs. I actually used Progresso (unflavored, of course) because the fresh ones I tried to make weren’t fine enough.
They are fried in very hot vegetable oil.
I added a generous sprinkling of kosher salt and served them right away.