Crunchy Broccoli Bites
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and leftovers are good, if not as crispy as fresh.
Ingredients
| 1 large Egg(s) |
| 2 Tbsp Water |
| 1/2 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free bread crumbs) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 bunch Broccoli, raw (cut into 1 inch florets) |
| 1 spray Spray olive oil |
Instructions
Preheat oven to 400°F.
In a medium sized bowl, whisk the egg together with the water. Whisk until the egg is fully smooth and all of the egg white and egg yolk are blended.
In a separate bowl combine bread crumbs, salt, and pepper.
Dip individual broccoli florets into egg mixture and coat well. For broccoli that is very fresh the florets are sometimes quite tightly packed and require pressing into the egg mixture firmly while holding the stem to coat thoroughly.
Place florets in the bread crumb mixture.
Toss evenly to coat. Press gently to help the breadcrumbs to adhere.
After broccoli is breaded, spread in a single layer on a baking sheet.
Spray lightly with the spray oil.
Bake in the preheated oven for 10 minutes.
Turn and cook another 5 to 8 minutes until golden brown.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These crunchy bites make a perfect snack. They are quick and easy to put together and go great with a number of dips such as Blue Cheese Dressing or Buffalo Sauce.
The tips for this recipe: thoroughly coat the broccoli with the egg before adding the breadcrumbs, and make sure that there is enough space on the baking sheet so that the broccoli doesn’t touch. If they are too close together, the broccoli will not get as crisp.