Fried broccoli

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Broccoli in pastella

Fried broccoli is a delicious and simple antipasto, ideal for those who like to enjoy this delicious vegetable in a slightly different way. Broccoli are often prepared for creamy soups, au gratin versions with rich bechamel sauce or in the Sicilian version called “affogati”. Today, however, we will enjoy them with a delicious breading. The golden brown deep-fried coating gives the broccoli a crunchy texture and excellently brings out the flavors. You will definitely love the delicious fried broccoli.

4.42 from 24 ratings
Crispy broccoli in crispy pastry coat!
Difficulty: easy
Cost: low
Calories: 277kcal
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Difficulty: easy
Cost: low
Calories: 277kcal
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients list

  • 600 g broccoli
  • 270 g all-purpose flour (plain / white)
  • 375 g water mit Kohlensäure (sehr kalt)
  • 1 tsp baking powder
  • salt to taste
  • sunflower oil for frying


  • First, cut the broccoli into florets and wash. Then put it in boiling lightly salted water and blanch for about 15 minutes. Then drain and leave to cool.
    600 g broccoli
  • In the meantime, sift the flour into a large bowl and add the baking powder. Now slowly pour in the very cold carbonated water, whisking vigorously until a lump-free homogeneous mass is formed.
    270 g all-purpose flour, 375 g water, 1 tsp baking powder
  • Once the broccoli has cooled, add enough sunflower oil to a large skillet and heat to about 170°C/340°F. When the oil is hot enough, dip the broccoli florets one at a time into the batter and then add to the boiling oil for about 2 minutes to deep fry.
  • Fry only a few pieces at a time so that the oil temperature does not drop too much. Once they have a nice browning, remove with a slotted spoon, transfer to a plate lined with paper towels and drain briefly.
  • Finally, salt to taste and serve immediately hot.
    Buon appetito!
Brokkoli im Teigmantel
Calories: 277kcal (14%)Carbohydrates: 59g (20%)Protein: 8g (16%)Fat: 1g (2%)Saturated fatty acids: 0.1g (1%)Polyunsaturated fatty acids: 0.4gMonounsaturated fatty acids: 0.1g

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