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
