Deep Fried Broccoli

Name: Fried Broccoli
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 1 head broccoli (about 4 cups of florets ); 3/4 cup flour (gluten-free flour mixes work great!); 2 tablespoon corn starch (or potato starch); 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1 teaspoon salt ((reduce for lower sodium or if using seasoning with salt in it)); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon turmeric; 3/4 cup water; 3/4 cup panko bread crumbs; 3 inches neutral flavored oil (for frying)

by Monica Davis on March 18, 2026 0 comments

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These crispy, deep-fried broccoli bites will have the whole family loving broccoli. These broccoli nuggets are battered, rolled in panko crumbs, and fried until golden and crispy. They’re perfect for dipping in your favorite sauce or serving alongside rice or noodles.

A plate full of golden brown vegan deep-fried broccoli on a paper towel.

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Why make this recipe

Fried broccoli is my new favorite fried vegetable. I love fried zucchini, fried cauliflower, and fried oyster mushrooms too, but this broccoli recipe is my newest love.

It’s quick and easy to make, and you can serve it as an appetizer or use it for bang bang broccoli or to top your rice, quinoa, pasta, or stir-fries.

Ingredients and substitutions

Broccoli Florets – I usually just buy a head of broccoli and cut the florets into bite-sized pieces. You can also buy a bag of broccoli florets ready to go. (You need to use fresh, not frozen.)
Flour – for the batter. You can use all-purpose wheat flour or a gluten-free flour mix. (I find that gluten-free actually has a lighter and crispier texture).
Corn Starch – to make it crispy. When cornstarch is fried, it gets very crispy.
Baking Soda and Baking Powder – just a little of each helps the batter puff up a little and gives it a lighter feel.
Salt – for flavor.
Onion and Garlic Powder – for flavor.
Turmeric – for flavor and color. It gives them a nice golden brown color.
Panko Bread Crumbs – for coating the broccoli after you batter it. This is optional, but it gives it a great little crunch. You can swap this out with cornmeal for a gluten-free option.
Canola Oil – for frying the broccoli pieces in. You will need enough to ensure your nuggets float and turn in the oil with ease. I like canola oil because it has a very neutral taste and a light texture. It also has a high smoke point, so it will be stable and won’t smoke or break down. You can use any other neutral-flavored oil that you like.

Helpful tools

Deep Fryer – This is not totally necessary, but it makes it much easier because you can control the oil temperature and have a basket to take out all the nuggets at once when they are done cooking.
Tongs – to allow you to drop the breaded broccoli into the hot oil without getting too close and accidentally getting splashed with it. (Don’t put the breaded broccoli into the basket before submerging, or the batter may stick to the basket.)

How to make deep-fried broccoli

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Wash the head of broccoli under running water, then shake off the excess water.

Step 2 – Cut the broccoli florets off the head and into bite-sized pieces, removing the large central stem. (Try to keep the pieces a similar size, so they cook at the same rate).

Make the breading

Step 3 – Put the dry ingredients in a medium-sized mixing bowl. (Flour, corn starch, salt, onion powder, garlic powder, turmeric, baking soda, and baking powder). Then pour in the water and stir the batter until smooth.

Step 4 – Place 3/4 cup of panko bread crumbs in a shallow bowl to coat the battered broccoli.

Step 5 – Put the broccoli florets into the batter and toss until well-coated.

Broccoli florets in a prepared batter before frying. — Place the broccoli in the batter.

Broccoli florets that are covered with batter before frying. — Place the broccoli in the batter.

Fry the broccoli

Step 6 – Heat the oil to 334°F. Use tongs to pick up the pieces of coated broccoli and place them in the hot oil. (It will bubble and spatter, so stand back.

Step 7 – Allow the cooking in the oil to continue for 2-3 minutes, until the bubbling slows and the broccoli nuggets are golden brown.

Broccoli florets covered in batter then rolled in panko bread crumbs before frying. — Roll the battered broccoli in panko bread crumbs.

Fried battered broccoli on a paper towel after it has been fried. — Roll the battered broccoli in panko bread crumbs.

Step 8 – Immediately remove from oil and place on a paper towel-lined plate. Serve hot with your favorite dipping sauce!

Pro Tips

Fry the broccoli in small batches so that the pieces have enough room to roll around in the oil and they don’t get stuck together.
Have your dipping sauce or anything else you want to serve with the broccoli ready before deep-frying; that way, you can eat it while it is fresh and hot.

How can I make it gluten-free?

To make the battered broccoli gluten-free, simply swap out the flour for a gluten-free grain-based flour and the panko for gluten-free panko or cornmeal.

Deep fried broccoli with bang bang sauce over it. — Fried broccoli drizzled with vegan bang bang sauce to make bang bang broccoli.

Storage and reheating

Refrigerate: Leftover broccoli bites will keep well in the fridge for 3 – 4 days in an airtight container. Don’t store them with sauce on them.

Freeze: You can freeze the fried broccoli in an airtight container for up to 3 months.

Reheating: Reheat the broccoli bites in an air fryer or toaster oven, or place them on a cookie sheet in the oven at 375° F for about 8-10 minutes. (You can reheat them from frozen – this will need a little more cook time.)