Broccoli fritters | Broccoli 65 | How to make broccoli fritters | broccoli recipes | broccoli pakode
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups broccoli florets, finely chopped
- ●1/2 cup all-purpose flour
- ●1/4 cup grated Parmesan cheese
- ●2 large eggs
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup olive oil (for frying)
Instructions
- 1In a large bowl, combine the chopped broccoli, flour, Parmesan cheese, eggs, green onions, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using).
- 2Mix until all ingredients are well combined and form a thick batter.
- 3Heat olive oil in a large skillet over medium heat.
- 4Scoop about 2 tablespoons of the batter for each fritter and place it in the skillet, flattening it slightly with a spatula.
- 5Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- 6Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 7Repeat the process with the remaining batter, adding more oil to the skillet as needed.
- 8Serve warm with your choice of dipping sauce.
Equipment
large bowlskilletspatulapaper towels
Ingredients
- ●500g broccoli florets
- ●1 cup chickpea flour (besan)
- ●1/2 cup rice flour
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp garam masala
- ●1/2 tsp cumin powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup water
- ●Oil for deep frying
- ●Fresh coriander leaves for garnish
- ●Lemon wedges for serving
Instructions
- 1Wash and cut the broccoli into small florets.
- 2In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, garam masala, cumin powder, salt, and black pepper.
- 3Gradually add water to the dry ingredients to form a smooth batter.
- 4Dip each broccoli floret into the batter, ensuring it is well coated.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully add the coated broccoli florets in batches.
- 7Fry until they are golden brown and crispy, about 4-5 minutes per batch.
- 8Remove the fried broccoli and drain on paper towels to remove excess oil.
- 9Garnish with fresh coriander leaves and serve with lemon wedges.
Equipment
Deep frying panMixing bowlSlotted spoonPaper towels
🌶️🌶️🌶️Medium
Ingredients
- ●2 cups broccoli florets
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp baking soda
- ●1/2 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1Wash the broccoli florets thoroughly and cut them into bite-sized pieces.
- 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
- 3Gradually add water to the dry ingredients to form a smooth batter. The batter should be thick enough to coat the broccoli.
- 4Add the baking soda to the batter and mix well.
- 5Heat oil in a deep frying pan over medium heat.
- 6Dip each broccoli floret into the batter, ensuring it is well coated.
- 7Carefully drop the coated broccoli into the hot oil, frying in batches to avoid overcrowding.
- 8Fry until the pakoras are golden brown and crispy, about 4-5 minutes.
- 9Remove the pakoras with a slotted spoon and drain on paper towels.
- 10Serve hot with chutney or sauce of your choice.
Equipment
Mixing bowlDeep frying panSlotted spoonPaper towels
🌶️🌶️🌶️Low
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