This versatile dish will be the highlight of your meals. And it will make your kids eat that broccoli that they don’t want to eat! :)
I love broccoli, and I can eat it in many forms. But this one takes the cake for making broccoli a really fun veggie. And it is so easy that you can put it together in a very short time.
All you need to do is to cook the broccoli just a little. You can even do that the night before and take it out of the fridge when you want to fry. Just don’t forget to cook it for a really short time, only until it gets a bit tender, that’s it. If you boil for too long and make the broccoli too soft, it will crumble when you want to coat and fry it.
Enjoy this fried broccoli as a main or a side dish, or just as a snack!
(serves 2 as a main dish, 4 as a side dish)
A medium-size (mine was 600 gr) broccoli, cut into florets (florets were 420 gr)
2 litres (or 8 cups) water
2 large eggs
2.5 dl (or 1 cup) mineral water
2.5 dl (or 1 cup) all-purpose flour
2 tsp salt
1/2 tsp ground black pepper
2 tsp red pepper flakes (add more if you want it spicier)
7.5 dl (or 3 cups) frying oil
- In a large pot, put 2 litres of water and the broccoli florets. On medium-high heat, cook the broccoli florets only until they get slightly tender; you can check using a fork. They get very soft quite fast after a certain point, so I recommend keeping your eyes on them. When they are done, take out of the heat and drain.
2. In a mixing bowl, put eggs and mineral water and whisk.
3. Add flour, salt, pepper and red pepper flakes and whisk well. All ingredients should be well mixed and become a coating batter.
4. In a frying pan, put 7.5 dl (or 3 cups) frying oil on medium heat and let it get warm for at least 3-4 minutes.
5. Coat the cooked broccoli florets with the batter one by one and drop into the hot oil. Do not put too many florets at once so that the pan doesn’t get too crowded.
6. Fry all sides of the florets by turning them after a few minutes, and they should get nicely browned and crispy.
7. When ready, take them from the pan with a slotted spoon and transfer them to a serving plate. Enjoy by dipping them in yoghurt (optional, but an excellent option!)