Fried Broccoli Recipes

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STIR-FRIED BROCCOLI



Stir-Fried Broccoli image

-Sara Farley, Brielle, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 teaspoons cornstarch
1 teaspoon sugar
1/3 cup chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups fresh broccoli florets
1 garlic clove, minced
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

FRIED BROCCOLI



Fried Broccoli image

My friends and I used to make this for every barbeque when I was growing up. It is an adaptation of a recipe my girlfriend's dad saw on TV. Although I have no idea what that original recipe was, this one tastes soooooooooo good with barbequed anything! It is broccoli so it tastes like broccoli. If you're expecting something else then this recipe won't please you :)

Provided by KRB7155

Categories     Vegetable

Time 8m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 bunch broccoli, cut into bite sized pieces
1 pinch rosemary
1 -2 tablespoon olive oil
1/2 cup breadcrumbs, approximately
white pepper
salt

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.

Nutrition Facts : Calories 134.9, Fat 4.7, SaturatedFat 0.7, Sodium 149.1, Carbohydrate 19.8, Fiber 4.6, Sugar 3.4, Protein 6.1

PAN-FRIED BROCCOLI RECIPE BY TASTY



Pan-fried Broccoli Recipe by Tasty image

Here's what you need: olive oil, broccoli, salt, chicken stock, garlic, red pepper flake

Provided by Chris Salicrup

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

2 teaspoons olive oil
1 head broccoli, cut into florets
¼ teaspoon salt
⅛ cup chicken stock
1 clove garlic, minced
red pepper flake, to taste

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!

Nutrition Facts : Calories 465 calories, Carbohydrate 38 grams, Fat 33 grams, Fiber 4 grams, Protein 3 grams, Sugar 6 grams

FRIED BROCCOLI



Fried Broccoli image

This is a recipe I came up with when I was on the South Beach Diet. It is a very healthy recipe and my husband asks for it almost all the time.

Provided by R T=J/C/S

Categories     Side Dish     Vegetables     Broccoli

Time 10m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package frozen broccoli, thawed
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
salt, to taste

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.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.6 g, Fat 3.8 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 27.4 mg, Sugar 1.6 g

DEEP-FRIED BROCCOLI



Deep-Fried Broccoli image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Vegetable oil, for frying
3 tablespoons grated Parmesan
1 teaspoon ground sumac
1/2 teaspoon ground cayenne
Zest of 1 lemon, plus wedges, for serving
6 large cloves garlic, thinly sliced
1 head broccoli (about 1 pound), cut into florets
Kosher salt

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.

SIMPLE BROCCOLI STIR-FRY



Simple Broccoli Stir-fry image

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large bunch broccoli (about1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons plus 1 teaspoon vegetable or peanut oil
1 scallion, chopped
2 to 3 cloves garlic, chopped (about 2 teaspoons)
1-inch piece ginger, peeled and chopped (about 2 teaspoons)
Pinch to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white or brown rice, for serving

Steps:

  • Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
  • Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
  • Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
  • Copyright 2014 Food Network, LLC. All rights reserved.

AIR-FRYER BROCCOLI



Air-Fryer Broccoli image

I think broccoli was made to be cooked in an air fryer. It gets tender and still has a nice crunch. And it only gets better with a touch of lemon! -Liz Bellville, Tonasket, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper, divided
1-1/2 pounds fresh broccoli florets (about 12 cups)
1/4 cup chopped almonds
2 teaspoons grated lemon zest
Lemon wedges, optional

Steps:

  • Preheat air fryer to 400°. In a large bowl, whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; add broccoli and toss to coat. Arrange broccoli in a single layer on greased tray in air-fryer basket. , Cook until tender, 8-10 minutes. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining 1/8 teaspoon pepper; toss to combine. If desired, serve with lemon wedges.

Nutrition Facts : Calories 84 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

PAN-FRIED BROCCOLI STEMS



Pan-Fried Broccoli Stems image

This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem's worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn't all get absorbed by the broccoli stems.

Provided by Martha Rose Shulman

Categories     dinner

Time 5m

Yield Serves 4

Number Of Ingredients 3

4 to 8 thick broccoli stems
About 4 tablespoons grape seed oil or olive oil
Salt to taste

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.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 1 gram

BROCCOLI WITH FRIED SHALLOTS AND OLIVES



Broccoli With Fried Shallots and Olives image

The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.

Provided by Melissa Clark

Categories     dinner, vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

2 1/2 pounds broccoli (about 2 bunches), stems peeled and cut into 1/2-inch pieces, florets cut into bite-size pieces
1/2 cup extra-virgin olive oil, plus more for drizzling
4 shallots, sliced into rings
5 fat garlic cloves, thinly sliced
1/4 cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons sherry vinegar, or to taste (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
  • Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
  • Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 4 grams

PAN FRIED BROCCOLI



Pan Fried Broccoli image

This is my husband's creation. When he makes it, he uses double the amount of red pepper flakes. My man likes his spices!

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups broccoli, speared
1 tablespoon olive oil (or more if desired)
1 garlic clove, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes

Steps:

  • Heat olive oil in a large frying pan or wok.
  • Cook chopped garlic in oil at medium-high heat or until light brown (being careful not to burn).
  • Add broccoli spears to pan. Sprinkle remaining ingredients onto broccoli and toss to combine.
  • Cover and cook for 7-10 minutes or until broccoli heads begin to darken (but not burn), stirring every minute or so. If necessary, lower the heat.
  • Sometimes I like to add a little parmesan cheese to the pan right before the broccoli goes onto the plate.

Nutrition Facts : Calories 47, Fat 3.6, SaturatedFat 0.5, Sodium 305.9, Carbohydrate 3.4, Fiber 1.2, Sugar 0.8, Protein 1.4

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From aveggieventure.com


THE BEST CRISPY AIR FRIED BROCCOLI RECIPE - LOVE FOOD NOT COOKING
2021-03-22 Step-by step instructions. Step 1: Rinse the broccoli, and pat dry thoroughly on paper towels. Cut into florets. Step 2: Mix the seasoning and oil in a large bowl then add the broccoli florets. Toss broccoli to coat. Step 3: Place florets in …
From lovefoodnotcooking.com


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