Italian Style Breadcrumbs / Panko Breadcrumbs
Garlic powder
Pepper
2 pkgs of frozen broccoli spears, thawed & dried
Flour for dredging
4 eggs, whisked
Vegetable or olive oil enough for a shallow fry
Salt
Parmesan cheese
Add some garlic, pepper & whatever other spices you like to your breadcrumbs. I have used a combo of both style crumbs. The panko adds a little more texture but go with what you like best. You will have your pans lined up ~ flour, eggs, breadcrumb mixture.
Dredge the broccoli spears in the flour & make sure to shake off excess. Place in eggs. Then roll in breadcrumbs covering completely. Place on wax paper & continue with the rest. Refrigerate if able for 1/2 hour. This will allow the breading to stay on better.
Heat oil about 3/4 inch deep for a shallow fry.
Fry until golden brown for 2-3 minutes, turn over for 2 minutes more. When it's golden brown the broccoli will be perfect on the inside. Drain on paper towel &. Lightly salt & dust with some freshly grated parmesan, immediately.
Food for Thought
May sound crazy but this leftover broccoli is amazing the next day smashed on an egg sandwich. Also, you can use fresh broccoli but you'd want to blanch it first before continuing on. I have used fresh baby broccoli and didn't need to blanch since the pieces were small enough to cook within the time frame needed for the breading to turn golden. I have used olive oil for frying instead of vegetable oil. Again, use what you like.
