Crispy Parmesan Broccoli Stem Fries Make The Most Of Your Dinner Scraps
Yields: 4 servings
Prep Time: 5 mins
Total Time: 35 mins
Ingredients
1/2 lb.
broccoli stems
1/2 c.
finely shredded Parmesan
1/2 c.
panko breadcrumbs
1 tsp.
kosher salt, plus more
1/2 tsp.
paprika
2 tbsp.
extra-virgin olive oil
Directions
If baking, arrange a rack in center of oven; preheat to 425°. If air frying, preheat air fryer to 400°.
Using a vegetable peeler, peel broccoli stems (or trim off tough fibrous outer layer with a sharp knife). Cut lengthwise into slices 1/8" to 1/4" thick. If stems are longer than 6", cut in half crosswise to yield 2 shorter pieces.
In a medium bowl, combine Parmesan, panko, garlic powder, salt, and paprika. Transfer about one-third of panko mixture to a large shallow bowl. Pour oil into another large shallow bowl.
Working a few at a time, toss broccoli stalks in oil, then dredge in panko mixture, gently pressing to adhere. (When panko mixture runs out, wipe out bowl and thoroughly dry, then replenish with another third of panko mixture.) Arrange breaded broccoli on a bare metal baking sheet.
If air-frying, arrange broccoli fries in a single layer in air fryer basket (work in batches as need). Fry fries until browned, crispy on the outside, and tender in the center, about 5 minutes.
If baking, bake fries on sheet, flipping halfway through, until golden and crispy, 10 to 12 minutes.
Transfer fries to a platter and sprinkle with salt. Serve with dressing alongside.
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