Oven-baked breaded broccoli is one of the options I make quite often when I'm craving something crunchy but don't want to fry. I've tested the recipe with several types of broccoli, and even when the florets aren't perfect, it turns out well. Every time, I also make a simple yogurt sauce with garlic on the side.
Quick info
Total time: approximately 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: warm snack or appetizer
Ingredients
500 g broccoli (about one large head)
3 eggs
3 tablespoons milk
200 g flour
salt
pepper
olive oil for drizzling
200 ml plain yogurt
4-5 cloves of garlic
green onion
Preparation method
1. Break the broccoli into small florets. Wash them well and let them drain.
2. Put a pot of water to boil, add a pinch of salt, and cover with a lid to heat up faster.
3. When the water starts to boil, add the broccoli florets, turn off the heat, and cover with the lid.
4. Let the broccoli sit in the hot water for 5 minutes, then drain it through a sieve and let it cool.
5. Meanwhile, beat the eggs with the milk, salt, and pepper in a deep bowl.
6. Prepare a plate with flour.
7. Dip each broccoli floret first in flour, then in egg, back in flour, and again in egg. I like to make this double layer to achieve a thicker crust, especially in the oven.
8. Place the broccoli on a baking tray lined with parchment paper. Drizzle it all over with olive oil, not too much, just enough to get a crust when baking.
9. Put the tray in the preheated oven at 180°C for 30 minutes.
10. In the meantime, make the sauce: mix the yogurt with the crushed garlic and a little salt.
11. Serve the breaded broccoli hot, with the yogurt sauce and chopped green onion.
Why I make the recipe often
Oven-baked breaded broccoli doesn't require frying and doesn't leave a smell in the house. It's relatively quick to make, suitable when I have leftover vegetables in the fridge, and works as an appetizer, not just a snack. Plus, I can adapt the yogurt sauce based on what I have at home.
Tips and variations
Tips
- If the broccoli florets are very large, they take longer to cook and remain crunchier inside. I prefer to break them smaller.
- Don't boil the broccoli, just blanch it; otherwise, it gets too soft and won't be crunchy.
- Don't put too much oil on top; one or two tablespoons are enough for a tray.
Substitutions
- Greek yogurt or plain yogurt can be used, depending on taste.
- If you don't have green onion, a little dill or parsley can be added to the sauce.
- The milk in the eggs can be omitted, but it helps with texture.
Variations
- You can add a little grated Parmesan to the eggs if you want a more intense flavor.
- I've also tried it with cauliflower; it turns out just as well.
- For a spicier taste, a little sweet or hot paprika can be added to the flour.
Serving ideas
- It is best served warm, immediately after baking.
- It works as a snack but also as a side dish for a main meal.
Frequently asked questions
Can you make oven-baked breaded broccoli without eggs?
I don't recommend it for this recipe because the egg holds the crust together. Without eggs, the flour doesn't stick as well.
Can I use frozen broccoli?
Yes, but it needs to be thawed and drained very well beforehand, so it doesn't release water while baking.
How do I know when the broccoli is done?
The crust should be golden, and the broccoli should still feel firm when touched with a fork. If you want it crunchier, you can leave it in for a few extra minutes.
Can I substitute the flour with something gluten-free?
You can try using rice flour or a gluten-free mix, but the texture will be slightly different.
Nutritional values
Approximately, for one serving (out of four): about 200 kcal, 8 g protein, 27 g carbohydrates, 7 g fat. Broccoli provides fiber and vitamins, while the yogurt sauce slightly increases the protein intake. Calories may vary depending on how much oil is used.
Storage and reheating
It's best consumed immediately after it's made. If any remains, keep it in the fridge, covered, for up to a day. To reheat, place it in the oven for 5-7 minutes to regain its crunchy texture. It won't stay crunchy in the microwave. The yogurt sauce can be kept separately in the fridge for up to two days.
Quick info
Total time: approximately 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: warm snack or appetizer
Ingredients
500 g broccoli (about one large head)
3 eggs
3 tablespoons milk
200 g flour
salt
pepper
olive oil for drizzling
200 ml plain yogurt
4-5 cloves of garlic
green onion
Preparation method
1. Break the broccoli into small florets. Wash them well and let them drain.
2. Put a pot of water to boil, add a pinch of salt, and cover with a lid to heat up faster.
3. When the water starts to boil, add the broccoli florets, turn off the heat, and cover with the lid.
4. Let the broccoli sit in the hot water for 5 minutes, then drain it through a sieve and let it cool.
5. Meanwhile, beat the eggs with the milk, salt, and pepper in a deep bowl.
6. Prepare a plate with flour.
7. Dip each broccoli floret first in flour, then in egg, back in flour, and again in egg. I like to make this double layer to achieve a thicker crust, especially in the oven.
8. Place the broccoli on a baking tray lined with parchment paper. Drizzle it all over with olive oil, not too much, just enough to get a crust when baking.
9. Put the tray in the preheated oven at 180°C for 30 minutes.
10. In the meantime, make the sauce: mix the yogurt with the crushed garlic and a little salt.
11. Serve the breaded broccoli hot, with the yogurt sauce and chopped green onion.
Why I make the recipe often
Oven-baked breaded broccoli doesn't require frying and doesn't leave a smell in the house. It's relatively quick to make, suitable when I have leftover vegetables in the fridge, and works as an appetizer, not just a snack. Plus, I can adapt the yogurt sauce based on what I have at home.
Tips and variations
Tips
- If the broccoli florets are very large, they take longer to cook and remain crunchier inside. I prefer to break them smaller.
- Don't boil the broccoli, just blanch it; otherwise, it gets too soft and won't be crunchy.
- Don't put too much oil on top; one or two tablespoons are enough for a tray.
Substitutions
- Greek yogurt or plain yogurt can be used, depending on taste.
- If you don't have green onion, a little dill or parsley can be added to the sauce.
- The milk in the eggs can be omitted, but it helps with texture.
Variations
- You can add a little grated Parmesan to the eggs if you want a more intense flavor.
- I've also tried it with cauliflower; it turns out just as well.
- For a spicier taste, a little sweet or hot paprika can be added to the flour.
Serving ideas
- It is best served warm, immediately after baking.
- It works as a snack but also as a side dish for a main meal.
Frequently asked questions
Can you make oven-baked breaded broccoli without eggs?
I don't recommend it for this recipe because the egg holds the crust together. Without eggs, the flour doesn't stick as well.
Can I use frozen broccoli?
Yes, but it needs to be thawed and drained very well beforehand, so it doesn't release water while baking.
How do I know when the broccoli is done?
The crust should be golden, and the broccoli should still feel firm when touched with a fork. If you want it crunchier, you can leave it in for a few extra minutes.
Can I substitute the flour with something gluten-free?
You can try using rice flour or a gluten-free mix, but the texture will be slightly different.
Nutritional values
Approximately, for one serving (out of four): about 200 kcal, 8 g protein, 27 g carbohydrates, 7 g fat. Broccoli provides fiber and vitamins, while the yogurt sauce slightly increases the protein intake. Calories may vary depending on how much oil is used.
Storage and reheating
It's best consumed immediately after it's made. If any remains, keep it in the fridge, covered, for up to a day. To reheat, place it in the oven for 5-7 minutes to regain its crunchy texture. It won't stay crunchy in the microwave. The yogurt sauce can be kept separately in the fridge for up to two days.