Broccoli Fritto Recipe 445 Food

BROCCOLI FRITTATA

Steps:

• Heat oil in large frying pan (a cast-iron or ovenproof one is good).
• Cook onion over medium heat for 2 minutes, add garlic and bacon and cook until onion is soft.
• Add broccoli and tomato, cook for one minute.
• Add seasonings (eg. freshly ground black pepper) to taste.
• Beat eggs in bowl, pour over other ingredients in pan.
• Cook gently without stirring until base of frittata is cooked and golden.
• Place frypan under grill until top of frittata is golden brown and firm.
• Cut into wedges and serve hot or cold.

BROCCOLI FRITTO MISTO

Steps:

• Fill a large, deep, heavy pot with enough oil to come up 2 inches from bottom of pot. Place over medium heat; clip a deep-fry thermometer to pot and heat oil to 350°.
• Cut a slit in the side of each pepperoncini; squeeze out excess liquid and pat very dry. Stir together pepperoncini brine, vinegar, garlic, and 1/4 teaspoon salt to make the dipping sauce; set aside.
• Whisk together 1 cup rice flour, all-purpose flour, baking powder, and 1 teaspoon salt in a medium bowl. Whisk in 1 cup club soda and wine. (Batter should have the texture of thin honey.) Add remaining 1/4 cup rice flour to a shallow bowl.
• Preheat oven to 200°. Working with a few pieces at a time to avoid crowding, toss Broccolini in rice flour, then dip in batter, turning to coat. Using tongs or a slotted spoon, transfer to pot and fry until crisp and golden, 2 to 3 minutes. Transfer Broccolini to a wire rack set over a baking sheet; season with salt. Place baking sheet in oven to keep warm.
• Thin batter with more club soda until it has the consistency of heavy cream (about 2 tablespoons). This will prevent thick clumps of batter from forming in the florets. Repeat batter and frying instructions in step four with broccoli, followed by pepperoncini and sage. Serve right away or keep in oven up to 1 hour. Serve with reserved dipping sauce.

BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
• Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.

BROCCOLI FRITTO RECIPE - (4.4/5)

Steps:

• Clean and trim the broccoli into florets no bigger than 1 inch wide. For the aioli: Blend the mayonnaise with the peppers and liquid. Add salt and pepper to taste. Set Aside. Heat 4 inches of canola oil in a 3 quart saucepan to 360 degrees, or until a drop of water sizzles on the surface. Mix the flour and water in a bowl until just combined; a few crumbs are okay. That's your tempura batter. Coat the broccoli florets with the batter, then set (not drop) them into the oil. Don't let them stick to one another. Fry for 2 minutes, until the batter is crispy. Drain the florets on a towel and hit'em with salt (as much as you would French Fries). Place the broccoli on a platter, the top with--in this order--the aioli, the basil, and the Parmigiano-Reggiano. Eat.

RICOTTA, BROCCOLI, & NEW POTATO FRITTATA

Steps:

• Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
• Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
• Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
• Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
• Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.

EASY BROCCOLI FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
• Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
• Bake in the preheated oven until edges are golden, about 35 minutes.

BAKED BROCCOLI FRITTATA

Steps:

• Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes).
• Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
• Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
• In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
• Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
• Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).

BROCCOLI FRITTERS

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside., In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli., Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa if desired.

QUICK BROCCOLI FRITTATA

Steps:

• In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.
• Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.
• Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.

BROCCOLI FRITTERS

Steps:

• Steam the broccoli until crisp tender.
• Add this to the onion and garlic in a food processor and pulse to chop (DO NOT PUREE) or chop the broccoli by hand.
• Transfer to a bowl and add the flour, salt, milk and oil.
• Add egg and sweet chilli sauce and mix thoroughly.
• Cook in spoonfuls in a non stick frypan with a light coating of cooking spray, until golden, turning to brown each side.