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Broccoli Poppers

I received an air fryer for my birthday this year. Since, I have been playing around with it, trying out different recipes, my own and others', and getting to know my new kitchen toy. Here is one of the recipes I have tried a couple of times now. It is simple but very tasty and a very good side dish. A bit of faff, but easy, and we are very happy with the taste! The adobo seasoning isn't one I usually use, but I had some on hand from another recipe. Given that it is all spices and herbs I was going to use in the coating anyway, I thought it was a good substitute.

NB the quantities of ingredients for the breading will vary a little depending on the size of your broccoli head and the size of florets you cut it into.


1 head of broccoli, floretted

1 1/2 c flour

1 - 1 1/2 c milk

2 eggs

2 tsp adobo seasoning

1 tsp Kashmiri chilli powder

1 tsp thyme

1 1/2 c breadcrumbs

(Optional: 1/2 c millet

1/4 c sunflower seed oil)

Black pepper

1) Place the eggs and about 3/4 c milk in a bowl and beat well. In another bowl, mix the flour and the adobo seasoning, Kashmiri chilli, and thyme. In a third, mix together the breadcrumbs, the pepper, and the millet (if using). Finally, put the oil, if using, in a bowl, and the remaining milk in another bowl (I know that it is a lot of bowls! I've tried it with fewer, but this is how I got the best results, so bear with me!)

2) Dip each floret in the milk, the flour, the eggy mix, the breadcrumbs and then briefly in the oil (or brush it on), making sure that it is well coated after each dip, and then place in the basket of the air fryer. When it is full, leaving plenty of room between the florets. Set the air fryer for 9 minutes at 180°C.

We had these served with mayo, the Roasted Red Pepper dip, Sriracha sauce... anything you want really. The millet is optional. We've had it both with and without. I like the texture as it pops a little in the heat, adding a little crunch. Rolling the pieces in only millet and no breadcrumbs didn't work as well though. Instead of the first milk dip, I have alternatively used broth or the egg-milk mix. Both work well, so take your pick.

With the oil, that too is optional. I find that the coating is very crispy but a little dry when done with no oil at all. Brushing it on knocks off some of the coating, so the best solution I have found is a very quick dip, without necessarily coating fully, just enough to make it less dry and nice and golden, but not enough for it to be anywhere near saturated. After 9 minutes, these were tender inside and crispy on the outside!

Little Bit got very excited helping with these last time I made them. He loves the air fryer and is excited to "watch the air fryer work" (although there isn't much to see), and enjoys commenting on the (not very loud) noise it makes.


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