Breaded broccoli florets from the air fryer

Name: Breaded broccoli florets from the air fryer
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g broccoli; 1 tsp salt; 60 g plain flour (type 405); 2 piece eggs (medium); 150 g breadcrumbs; 40 g grated hard cheese; 1 tsp sweet paprika; pepper to taste; 2 tbsp rapeseed oil; 200 g herb quark

A German snack recipe for the whole country: broccoli florets get a coating of breadcrumbs and grated hard cheese and turn crisp in the hot airflow. Unlike plain florets from the basket they are a snack for dipping — golden brown and crunchy outside, tender and green inside, with a dollop of herb quark alongside. The airflow crisps the coating without the need for a pot full of hot oil, although it never browns quite as evenly as in deep fat.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

420 kcal

Calories

25 g

Protein

15 g

Fat

45 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.70 · ~€1.20/serving

Instructions

1
Wash the broccoli and divide it into florets of equal size so that all the pieces are done at the same time.
2
Precook the florets in a pot of rapidly boiling water with the salt. This step is essential, because raw broccoli goes dark on the outside in the basket and stays hard inside.
3
Drain the florets, refresh them in cold water and dry them thoroughly on a cloth. Wet florets will not take on the coating and end up steaming in the basket.
4
Put the plain flour on a flat plate and beat the eggs in a deep plate. Mix the breadcrumbs with the grated hard cheese, the sweet paprika and the pepper.
5
Turn the florets first in the flour, then draw them through the egg and finally roll them in the breadcrumb mixture. Press the coating on firmly all over, otherwise it will come off in the airflow.
6
Drizzle the coated florets thinly all over with the rapeseed oil so that the coating turns golden brown instead of staying floury.
7
Preheat the air fryer to 190 °C.
8
Lay the florets in the basket in a single layer with space around them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.
9
Pull out the basket, shake the florets carefully and carry on cooking at 190 °C until the coating is golden brown and crisp.
10
Serve the florets at once with the herb quark.