Fried Broccoli

A deep-fried battered broccoli that can be used as an appetizer, side dish, or main course.

Course Appetizer, Main Course

Cuisine American

Keyword battered fried broccoli, deep fried broccoli, fried broccoli, vegan fried broccoli

Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan

Prep Time 10

Cook Time 2

Total Time 12

Servings

Calories 218kcal

Author Monica Davis

Equipment

deep fryer - helpful, but not necessary.

Ingredients

1 head broccoli about 4 cups of florets

For the batter

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 (use GF breadcrumbs if needed)

For Frying

3 inches neutral flavored oil for frying

US - Metric

Instructions

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

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.
Place 3/4 cup of panko bread crumbs in a shallow bowl to coat the battered broccoli.
Put the broccoli florets into the batter and toss until well-coated.

Fry the broccoli

Heat oil to 334° F.
Use tongs to pick up the pieces of coated broccoli and place them into the hot oil. (It will bubble and spatter, so stand back.
Allow the cooking in the oil to continue for 2-3 minutes, until the bubbling slows and the broccoli nuggets are golden brown.
Immediately remove from oil and place on a paper towel-lined plate. Serve hot!

Notes

Fry the broccoli in small batches so the pieces have room to roll around in the oil and don't stick together.
Have your preferred sauce or anything else you want to serve with the broccoli ready before deep-frying so you can eat it while it is fresh and hot.

If you don't have a deep fryer, you can use a saucepan filled with about 3-4 inches of oil. A thermometer that goes up to 400°F (200°C) will also be helpful. Then use a slotted spoon or tongs to remove the cauliflower from the oil.

Frying temperature: I find 334°F (168°C) to be the perfect temperature for frying broccoli. I don't fry it quite as hot as some other things, like French fries, because I want it to cook slowly enough to cook the broccoli all the way through. However, don't cook it below 325°F (165°C), or it will absorb too much oil and get soggy instead of crispy.

If you don't have a thermometer, you can test your oil's temperature by cooking one piece first. You have the right frying temperature when it bubbles vigorously when you first add it, then the bubbling slows down after about 2-3 minutes, and you get a crunchy, golden-brown broccoli nugget that is cooked through.

Nutrition