Why You’ll Love This Recipe
This dish combines the health benefits of broccoli with the satisfying crunch of a fried treat. The addition of Japanese seaweed (nori and aonori) creates an irresistible umami flavor that elevates the overall taste. With two different batter options—one with Japanese mayonnaise and one with vinegar—you can customize the crispiness and richness to your liking. It’s a versatile recipe that fits as a side, snack, or appetizer, and it pairs well with a wide range of dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Broccoli:
2 cups broccoli florets
2 tbsp cake flour
For the Batter (Mayo Version):
1 ½ tbsp Japanese mayonnaise
7 tbsp water
6 tbsp cake flour
3 tbsp potato starch
1 tbsp aonori (dried seaweed powder)
¼ tsp salt
⅛ tsp black pepper
For the Batter (Vinegar Version):
5–7 tbsp cold water or cold carbonated water
4 tsp vinegar
6 tbsp cake flour
3 tbsp potato starch
1 tbsp aonori
¼ tsp salt
⅛ tsp black pepper
Directions
1. Prepare the Broccoli:
Wash the broccoli and cut into bite-sized florets. Remove stems and drain thoroughly.
2. Coat the Broccoli:
Toss the broccoli florets in 2 tablespoons of cake flour until evenly coated. Set aside.
3. Make the Batter:
For the mayo version, whisk together the cake flour, potato starch, aonori, water, salt, and pepper in a bowl. Add more water if needed to reach a loose tempura-like consistency.
For the vinegar version, mix water, vinegar, cake flour, potato starch, aonori, salt, and pepper until smooth. Adjust with more water to get the right consistency.
4. Fry the Broccoli:
Heat oil to 160–170°C (320–338°F). Dip each broccoli floret in the batter, coat evenly, and fry for 1–2 minutes on each side until crispy and golden. Remove and let drain on a wire rack.
5. Serve:
Serve hot immediately. Enjoy as a snack, appetizer, or side dish.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
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Gluten-Free Version: Substitute cake flour with gluten-free flour or rice flour.
-
Vegan Option: Use vegan mayonnaise or go with the vinegar batter.
-
Baked Option: Bake at 400°F (200°C) for 20–25 minutes instead of frying for a lighter version.
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Spicy Twist: Add a pinch of chili powder or cayenne to the batter for heat.
-
Garlic Flavor: Add a little garlic powder to the batter for extra flavor.
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Tempura Style: Use ice-cold sparkling water for a lighter, airier texture.
Storage/Reheating
Store leftover crispy broccoli in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp. Avoid microwaving, as it can make the coating soggy.
FAQs
How do I keep the broccoli crispy after frying?
Place the broccoli on a wire rack after frying to drain excess oil and maintain crispiness. Avoid stacking pieces.
Can I use frozen broccoli?
Yes, but thaw and dry it completely before coating and frying to avoid excess moisture.
What is aonori and can I skip it?
Aonori is dried seaweed powder that adds umami. You can skip it, but it enhances the flavor significantly.
Is there a non-fried version?
Yes, you can bake the coated broccoli at 400°F (200°C) until crispy, about 20–25 minutes.
What oil should I use for frying?
Use a neutral oil with a high smoke point, such as canola or vegetable oil.
Can I prepare the batter in advance?
It’s best to make the batter just before frying to maintain the right consistency and crispiness.
Is this dish suitable for kids?
Yes, the crispy texture and mild flavor make it a great veggie option for children.
Can I use regular mayonnaise instead of Japanese mayo?
You can, but Japanese mayo has a slightly tangier, umami-rich flavor that enhances the dish.
What’s the difference between the mayo and vinegar batter?
The mayo batter is richer and slightly creamier, while the vinegar version is lighter and airier.
What dipping sauces go well with this?
Try soy sauce, spicy mayo, ponzu, or sesame dipping sauce for added flavor.
Conclusion
Nori Salted Crispy Broccoli is a delightful twist on a classic vegetable, turning it into a crave-worthy snack or side. With its crunchy texture, rich umami flavor from seaweed, and easy preparation, it’s the perfect addition to any meal or gathering. Whether you choose the mayo or vinegar batter, this dish offers a satisfying balance of crispiness and savory goodness that you’ll want to make again and again.
Nori Salted Crispy Broccoli
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Side Dish / Snack
- Method: Frying
- Cuisine: Japanese-inspired
- Diet: Vegan
Description
Nori Salted Crispy Broccoli turns broccoli into a crunchy, golden snack or side with a Japanese-inspired umami flavor from nori and aonori. Quick-fried to preserve its vibrant green color, it’s perfect as a snack, appetizer, or side dish.
Ingredients
2 cups broccoli florets
2 tbsp cake flour (for coating)
For the Mayo Batter: 1 ½ tbsp Japanese mayonnaise, 7 tbsp water, 6 tbsp cake flour, 3 tbsp potato starch, 1 tbsp aonori, ¼ tsp salt, ⅛ tsp black pepper
For the Vinegar Batter: 5–7 tbsp cold water or carbonated water, 4 tsp vinegar, 6 tbsp cake flour, 3 tbsp potato starch, 1 tbsp aonori, ¼ tsp salt, ⅛ tsp black pepper
Neutral oil for frying (canola or vegetable)
Instructions
- Wash broccoli and cut into bite-sized florets. Remove stems and drain thoroughly.
- Toss broccoli florets in 2 tablespoons of cake flour until evenly coated. Set aside.
- Prepare the batter: For mayo version, whisk cake flour, potato starch, aonori, Japanese mayonnaise, water, salt, and pepper. Adjust consistency with water to reach loose tempura-like batter. For vinegar version, mix water, vinegar, cake flour, potato starch, aonori, salt, and pepper until smooth.
- Heat oil to 160–170°C (320–338°F). Dip each broccoli floret in batter, coat evenly, and fry for 1–2 minutes per side until golden and crispy. Drain on a wire rack.
- Serve immediately as a snack, side dish, or appetizer.
Notes
Gluten-Free: Substitute cake flour with gluten-free flour or rice flour.
Vegan Option: Use vegan mayonnaise or choose the vinegar batter.
Baked Option: Bake at 400°F (200°C) for 20–25 minutes instead of frying.
Spicy Twist: Add chili powder or cayenne to the batter for heat.
Garlic Flavor: Add garlic powder to the batter for extra flavor.
Tempura Style: Use ice-cold sparkling water for a lighter, airier texture.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
