Fried Broccoli Melt Recipes

FRIED BROCCOLI

Steps:

• Rinse and pat dry the broccoli.
• Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

DEEP-FRIED BROCCOLI

Steps:

• Heat about 2 inches of oil in a large pot to 365 degrees F. Meanwhile, line a baking sheet with paper towels.
• In a small bowl, stir together the Parmesan, sumac, cayenne and lemon zest.
• Add the garlic to the oil. Fry until light golden, 30 seconds to 1 minute. Remove to the lined baking sheet to drain. Add half of the broccoli to the oil and fry, turning occasionally, until browned and crispy, about 3 minutes. Remove to the lined baking sheet to drain and season with salt. Repeat with the remaining broccoli.
• Put the broccoli in a serving bowl and toss with the Parmesan mixture. Sprinkle with the fried garlic. Serve immediately with lemon wedges.

BROCCOLI MELTS

Steps:

• If using broccolini, cut it into 2-inch segments. If using regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, then cut the rest into large chunks.
• Pour about a 1-inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli and cover with a lid; let boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.
• Wipe the saute pan dry and heat over medium. Add the olive oil and let it heat for a full minute. Add the garlic and pepper flakes, cooking until the garlic is just beginning to turn golden, about 1 minute. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer the mixture to a bowl and add the lemon zest and juice, Pecorino and more salt and pepper flakes to taste.
• Preheat the broiler. Arrange the slices of bread on a baking sheet and lightly toast on both sides. Scoop the broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until the cheese has melted and begun to blister. Eat. Repeat. Don't forget to share, or at least hide the evidence if you decide not to.

FRIED BROCCOLI

Steps:

• In a frying pan heat olive oil.
• Put in a pinch of rosemary and saute until the scent gets very pungent.
• Add broccoli and a couple of dashes of white pepper (2-4).
• Saute until the broccoli gets very green but looks crunchy/cooked.
• Lastly, toss in bread crumbs a bit at a time while still sauteing.
• The crumbs will start to stick into the broccoli.
• Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
• Serve right away.

STIR-FRIED BROCCOLI

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.

PAN-FRIED BROCCOLI RECIPE BY TASTY

Steps:

• Heat oil in a pan over medium heat until it begins to shimmer.
• Add the broccoli and sprinkle with salt, stirring to coat in the oil.
• Cook for 5 minutes, without moving the broccoli.
• Add chicken stock and place a lid on the pan, and cook for 1 minute.
• Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
• Enjoy!

PAN-FRIED BROCCOLI STEMS

Steps:

• Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don't slice paper-thin because then it's too easy to burn them.)
• Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don't add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
• Continue with all of the broccoli stems, adding oil as needed.

BROCCOLINI-CHEDDAR MELTS

Steps:

• Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.

FRIED BROCCOLI MELT

Steps:

• Heat 2 or 3 inches shortening to 365°F in deep fryer or deep saucepan.
• Combine 1/4 cup flour, 2 tablespoons cheese and onion powder in large plastic bag.
• Add broccoli.
• Shake to coat.
• Combine buttermilk, baking powder, remaining 1/2 cup flour, remaining 2 tablespoons cheese and salt in small bowl.
• Stir until smooth.
• Dip several broccoli pieces in batter.
• Drain off excess.
• Fry a few at a time in Crisco Shortening heated to 365°F.
• Fry 1 or 2 minutes or until deep golden brown.
• Turn as needed for even browning.
• Remove with slotted spoon.
• Drain on paper towels.
• Serve immediately.