Crunchy broccoli fritters

Crunchy broccoli fritters

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 10 minutes
  • Fairview Goats Do Roam White 2013


  • Canola oil, for deep-frying
  • 60 g cake flour
  • 65 g cornflour
  • 1 free-range egg
  • 1½ soda water, or enough make a pancake-like batter
  • Salt, to taste
  • 1 broccoli head, broken into florets

Cooking Instructions

Heat the oil in a deep saucepan. Place the flour, cornflour, egg, soda water and salt in a large mixing bowl and whisk together to form a batter.

Dip the broccoli florets into the batter, then deep-fry for 2 minutes or until the broccoli begins to brown and the batter begins to crisp.

Cook’s note: These are delicious served with a spicy dipping sauce. Mix good-quality mayonnaise, plain yoghurt, finely chopped anchovies and garlic and chilli paste. Cauliflower can be used instead of broccoli, or you can use both.


First published in the May 2014
issue of TASTE magazine.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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