Broccoli is probably my favorite vegetable. What makes it even better? Frying it, obviously. This light and crispy breaded broccoli is super easy and served with a tangy, spicy Creole sauce. This recipe is for a whole head of broccoli, and you’ll be very happy that you made that much. I love to serve this as an appetizer or a side with some Baked White Mac and Cheese or Barbecue Tempeh and Sweet Corn Pudding.
Serves: 4
1 cup (220 g) vegan mayo
1 tbsp (15 ml) hot sauce
2 tbsp (32 g) Dijon mustard
1 tsp fresh lemon juice
2 cloves garlic, finely chopped
1 tsp paprika
1 tsp agave syrup
Pinch of salt
Pinch of cayenne pepper
1 cup (240 ml) almond milk or other nondairy milk
1 tsp apple cider vinegar
¾ cup (90 g) all-purpose flour
½ cup (75 g) cornstarch
1 tsp salt
2 cups (110 g) panko breadcrumbs
1 small head broccoli, cut into
1-inch (2.5-cm) florets
Vegetable oil, as needed
Finely chopped fresh chives, as needed
To make the Creole rémoulade, combine the mayo, hot sauce, mustard, lemon juice, garlic, paprika, agave syrup, salt and cayenne pepper in a small bowl. Whisk to combine and set the bowl aside.
To make the fried broccoli, whisk together the milk and vinegar in a small bowl. Set the bowl aside.
In a large bowl, sift together the flour and cornstarch. Stir in the salt.
Pour the milk mixture into the flour mixture. Whisk until smooth and fully combined. The batter should be thick.
Pour the breadcrumbs into a medium bowl.
Dip a broccoli floret into the batter, coating it completely. Then put the broccoli into the breadcrumbs and coat it completely. Place the coated broccoli on a baking sheet. Repeat this process with the remainder of the broccoli.
In a large skillet over medium-high heat, bring about ½ inch (13 mm) of oil to 350°F (177°C). Small bubbles will form in the oil when it is hot enough.
Add some of the broccoli florets, making sure not to crowd the skillet. Fry the broccoli on each side, reducing the heat as needed, for 2 to 4 minutes per side, or until the broccoli is brown and crispy. Repeat this process with the remainder of the broccoli.
Serve the fried broccoli immediately, drizzled with the Creole rémoulade and topped with the chives. Serve extra rémoulade on the side.
Hot Tip: If you are not a fan of frying veggies, you can bake this broccoli. It will still get nice and crispy. Bake the broccoli at 425°F (218°C) for about 10 minutes. Flip the broccoli and bake for another 5 minutes, or until it is crispy.