Fried broccoli

Ingredients

• 1.5 kgbroccoli
• 6anchovy fillets in oil
• to tastesalt (moderate amount)
• 3eggs
• about 250 gplain flour
• about 300 gbreadcrumbs
• to tastesalt

Instructions

1. 1

   Trim the broccoli

   Remove the leaves and the toughest parts of the stalks.

2. 2

   Cut into florets

   Separate the broccoli into florets, then make a small cut in the base of each stalk with a knife.

3. 3

   Wash the florets

   Rinse them thoroughly under running water.

4. 4

   Blanch briefly

   Cook the florets for a few minutes in salted boiling water.

5. 5

   Add the anchovy

   Drain the florets gently and tuck a small piece of anchovy into the centre of each one.

6. 6

   Coat each floret

   Coat each floret first in flour, then in beaten eggs seasoned with a pinch of salt, and finally in breadcrumbs.

7. 7

   Fry in batches

   Fry the coated florets a few at a time in very hot oil.

8. 8

   Lift from the pan

   Remove the fried broccoli from the pan with a slotted spoon.

9. 9

   Drain on paper

   Set the florets on kitchen paper to absorb excess oil.

10. 10

    Serve while hot

    Serve the fried broccoli hot.

What is fried broccoli?

This Italian-style preparation turns broccoli florets into crisp, breadcrumb-coated bites, with anchovy tucked inside for a savoury centre. The method draws on familiar Italian techniques of blanching vegetables and frying them in a coating.

Blanching helps the broccoli cook through before frying, while the flour, egg and breadcrumbs form a crisp outer layer. The anchovy adds a salty, savoury contrast to the mild vegetable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 35g protein, 126g carbs, 19g fat.

Broccoli contributes most of the fibre and some of the carbohydrates, while the flour and breadcrumbs provide much of the coating’s carbohydrate. Eggs and anchovies contribute protein, and frying adds fat; the exact amount depends on how much oil the coating absorbs. Balance a serving with a fresh salad or other vegetables.

Prepare the broccoli

Trim the stalks: remove only the tough ends and leaves, keeping enough stalk on each floret to hold it together. A small cut into the base helps the thickest part cook more evenly.

Blanch briefly: the florets should soften slightly but remain firm enough to handle and coat. Drain them gently so they do not break apart.

Tuck in the anchovy

Anchovy pieces: place a small piece in the centre of each floret after draining. The recipe does not specify the size of each piece, so divide the six fillets evenly across the florets.

Handle gently: press the anchovy into the floret without crushing it. This helps keep the filling in place during coating.

Build an even coating

Flour first: dust each floret all over, as this gives the beaten egg a surface to cling to. Shake off any excess before dipping.

Egg and crumbs: coat in the salted beaten egg, then cover with breadcrumbs. Press lightly so the crumbs adhere without flattening the broccoli.

Fry for a crisp finish

Hot oil: fry only once the oil is very hot, as the coating should crisp promptly rather than sit in the pan. Take care when adding the florets.

Small batches: leave space around each piece so the oil stays hot and the coating can brown evenly. Use a slotted spoon to lift them out.

Check texture and timing

Tender centre: the brief blanch should leave the broccoli cooked through after frying, with the florets still holding their shape. If the stems are very thick, check that they are tender before breading.

Golden coating: look for an evenly crisp exterior, then drain the florets on kitchen paper. The method gives no exact frying time, so use colour and texture as your cues.

Serve as a side or appetiser

Serve the broccoli as soon as it has drained, while the breadcrumb coating is at its crispest. It can accompany a simple salad or other vegetables for a fuller meal.

Because the anchovy and seasoning bring savoury saltiness, taste before adding extra salt at the table.

Recipe notes & tips

• Cut the florets to a similar size so they blanch and fry at a similar rate.
• Drain the broccoli well before adding the anchovy and coating.
• Set up the flour, beaten egg and breadcrumbs in separate dishes before you begin coating.
• Fry only a few florets at a time to help the oil stay hot.
• Drain the cooked florets in a single layer on kitchen paper.
• Serve promptly for the best contrast between crisp coating and tender broccoli.

Variations

• Add lemon: serve with lemon wedges for a fresh, sharp contrast.
• Use fine breadcrumbs: choose fine crumbs for a more even, delicate coating.
• Add herbs: mix chopped parsley into the breadcrumbs for a herbal note.
• Make it milder: use smaller anchovy pieces for a less pronounced savoury centre.
• Season the crumbs: add a little black pepper to the breadcrumbs before coating.

Common mistakes to avoid

• Overcooking the broccoli: blanch only until slightly tender so the florets remain firm enough to coat.
• Skipping the draining: remove excess water after blanching so the coating can adhere.
• Leaving flour clumps: shake off loose flour before dipping each floret in egg.
• Crowding the pan: fry in small batches so the coating can crisp rather than soften.
• Using insufficiently hot oil: wait until the oil is very hot before adding the coated broccoli.
• Stacking the florets to drain: arrange them in a single layer to help the crust stay crisp.

How to store

These florets are best eaten freshly fried. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until hot and crisp; the coating may soften during storage.

Frequently asked questions