As a little girl, my Mom loved eating egg battered broccoli for breakfast so naturally, I grew up eating her favorite, and loving it as well. Only difference is, I now make mine dairy-free and with gluten-free flours, and the results are as delicious as ever! This is not a deep fried recipe, but more of a pan fry that's so very simple to do.
Makes enough for 2-3 people
1 pound of broccoli, trimmed and cut into wedges
3 whole eggs
1/2 cup whole fat coconut milk
1/4 cup cassava flour
2 tablespoons of potato flour
1/2 teaspoon sea salt
You will need your choice fat for pan frying. I used 1 tablespoon coconut oil + 1 tablespoon ghee.
1). Steam raw broccoli in 3 cups of boiling water for 8 minutes. Drain well.
2). Whisk eggs in a large bowl. Add remaining ingredients. Whisk thoroughly until batter is achieved. Allow to sit for 5 minutes.
3). Whisk batter one more time. Melt your choice fats in a large skillet over medium heat. Dip the broccoli wedges into the batter. Working in 2 batches, put half of the battered pieces into the hot skillet. Allow broccoli to crispy up. It takes about 4-5 minutes. Turn the pieces over and fry for 4-5 minutes. Repeat with the remaining broccoli.
For an easy dipping sauce: Combine 3 tablespoons Raw Coconut Aminos (a gluten-free soy sauce alternative) with 2 tablespoons of spring water. Stir. Dip.