Crispy, Golden Goodness with a Veggie Twist
These Beer-Battered Broccoli Bites take your favorite vegetable and turn it into an irresistible snack! Lightly battered with a crisp, golden beer-infused coating, each broccoli bite packs a satisfying crunch while keeping the veggie’s freshness and flavor intact. Whether you’re looking for a unique appetizer, a crowd-pleasing game day snack, or simply a fun way to enjoy broccoli, these bites are guaranteed to impress. The subtle notes of the beer give an extra depth of flavor, turning ordinary broccoli into a delicious, crispy treat that’s as fun to make as it is to eat!
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The Perfect Combination of Crunch and Flavor
The secret to these Beer-Battered Broccoli Bites lies in the perfect batter—light, airy, and just the right amount of seasoning. Paired with a zesty dipping sauce or served on their own, these broccoli bites are an ideal balance of crispy indulgence and veggie goodness. The beer in the batter adds a slight maltiness, making each bite flavorful and crunchy, while the broccoli stays tender inside. It’s a delicious way to elevate a humble vegetable into a fun, finger-food sensation that’s sure to be a hit at your next gathering.
Ingredients
1 pound small pasta shells or elbow macaroni
2 tablespoons plus 1 teaspoon extra-virgin olive oil
5 garlic cloves, thinly sliced
One 10-ounce package frozen peas
1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
1 1/4 cups heavy cream
1 cup chicken stock or low-sodium broth
1/4 cup freshly grated Parmesan cheese
1/3 cup chopped dill
Salt and freshly ground pepper
Instructions
- In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
- Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.
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