Broccoli French
If you’re a fan of Chicken or Artichoke French, then you’ll love my twist on this Italian classic!
Broccoli French is something that *I think* I made up on accident when I had a ton of extra broccoli in the fridge and didn’t know what to do with. And considering I’ve been on an Artichoke French kick lately (I always crave this at restaurants), my brain immediately told me I could replicate the recipe with broccoli.
So, I kinda just winged it – and let me tell ya – if you’re a broccoli-lover… well, you’re in for a real treat! This Broccoli French is a great appetizer to make for a party or family dinner —or, you can even place the broccoli over angel hair or rice and serve as a full meal!
Ready to see how it’s made? Then, keep on scrolling for the recipe!
Ingredients for Broccoli French
JUMP TO RECIPE 👇For the Batter
- Broccoli
- Flour
- Garlic powder
- Paprika
- Salt
- Pepper
- Eggs
- Frying oil (I used avocado)
For the Sauce
- Wine
- Butter
- Lemon
- Chicken broth
- Corn starch
- Parsley
- Salt
- Pepper
Optional Ingredients
- Parmesan cheese
- Red pepper flakes
Making the Broccoli French
- Heat about 1-inch of oil in a frying pan (I used avocado oil, which has a higher smoke point than most oils; if using vegetable or canola oil it’s typically around 400-450-degrees)
- Start by washing and cutting your broccoli into large florets; set aside
- Grab two bowls; one for the eggs, the other for the flour
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- Crack the eggs into the bowl, add a splash of water, and whisk until mixed; set aside
- Then, put a cup of flour into the other bowl and mix in salt, pepper, garlic powder, and paprika
- Coat eat piece of broccoli in egg, followed by the flour
- Place each floret into the frying pan and fry for about 2-3 minutes on each side, until it’s golden-brown
- After the broccoli is finished, remove from the heat and set aside on a paper towel-lined plate
- Discard any excess oil and wipe down the frying pan to remove any residue
- Next, melt the butter in the frying pan on medium heat. Once this is done pour in the wine, then the lemon juice.
- Make a slurry with the chicken broth and cornstarch; slowly stir into the sauce
- Once the sauce has reduced a bit, add in salt, pepper, parsley and red pepper flakes if desired
- Throw the broccoli back into the pan and toss with the sauce. Serve over pasta, rice, or as it. Sprinkle with parmesan cheese and enjoy!
Well, that’s about it, friend! If you’d like extra sauce for your pasta, I’d probably double the sauce ingredients. Ready to give it a try? Here’s the recipe, below!
Broccoli French
Ingredients
Batter
- 1 head broccoli
- 1 c. flour
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tsp. salt
- cracked pepper
- 2 eggs
Sauce
- 4 tbs. butter
- 1/4 c. white wine
- 1 lemon, juiced
- 1/2 c. chicken broth
- 1 tsp. corn starch
- 1 tsp. parsely
- 1/2 tsp. red pepper flakes
- salt + pepper to taste
- parmesan cheese, as desired
Instructions
Batter
- Heat about 1-inch of oil in a frying pan (I used avocado oil, which has a higher smoke point than most oils; if using vegetable or canola oil it’s typically around 400-450-degrees)
- Start by washing and cutting your broccoli into large florets; set aside
- Grab two bowls; one for the eggs, the other for the flour
- Crack the eggs into the bowl, add a splash of water, and whisk until mixed; set aside
- Then, put a cup of flour into the other bowl and mix in salt, pepper, garlic powder, and paprika
- Coat eat piece of broccoli in egg, followed by the flour
- Place each floret into the frying pan and fry for about 2-3 minutes on each side, until it’s golden-brown
- After the broccoli is finished, remove from the heat and set aside on a paper towel-lined plate
- Discard any excess oil and wipe down the frying pan to remove any residue
Sauce
- Next, melt the butter in the frying pan on medium heat. Once this is done pour in the wine, then the lemon juice.
- Make a slurry with the chicken broth and cornstarch; slowly stir into the sauce
- Once the sauce has reduced a bit, add in salt, pepper, parsley and red pepper flakes if desired
- Throw the broccoli back into the pan and toss with the sauce. Serve over pasta, rice, or as it. Sprinkle with parmesan cheese and enjoy!
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