Broccoli Bites (10) Recipe

Prep broccoli

Wash the broccoli and trim into roughly uniform bite-size florets so they cook evenly (about 10–12 pieces per 500 g). Pat dry thoroughly with paper towels; excess surface moisture prevents batter adhesion.

Optionally blanch for 30–45 seconds in boiling salted water then immediately plunge into ice water to keep color and slightly soften. Drain and dry completely before battering. (If you prefer a raw-crisp interior, skip blanching.)

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, salt, sugar, black pepper, and garlic powder until uniform.

If using the egg: lightly beat the egg in a small bowl. Add the egg to the dry mix and stir once to incorporate.

Add the cold sparkling water and a few ice cubes to the batter and gently fold until just combined. The batter should be thick enough to coat the back of a spoon but still loose; add up to 1–2 tablespoons more cold water if too thick. Keep the batter cold—this gives a lighter, crispier finish.

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of at least 5 cm. Heat oil to 175°C (350°F). If you don’t have a thermometer, test with a small drop of batter; it should sizzle and rise steadily without browning immediately.

Coat broccoli

Working in batches to avoid crowding, hold a dry broccoli floret in one hand, dip into the cold batter to fully coat, then optionally dredge into panko breadcrumbs for extra crunch, pressing gently so crumbs adhere. Place coated florets on a wire rack while you finish the rest.

Fry in batches of 4–6 florets (depending on pot size) for 2.5–3.5 minutes, turning once, until batter is golden and crisp. If the florets were blanched, aim for the shorter end; if raw, aim for the longer end. Do not overcrowd—the oil temperature will drop and make the bites greasy.

Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with fine salt while hot.

Keep finished batches warm in a 90°C (200°F) oven on a tray in a single layer while you fry remaining batches.

Arrange the broccoli bites on a serving platter with lemon wedges and the dipping sauce of choice. Serve hot for best texture.

Suggested dips: ranch, sweet chili, or a quick soy-sesame dip (mix 3 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, and chopped scallion).