Crispy and Soft Deep Fried Broccoli Bites

Deep Fried Broccoli Bites are delicious savory morsels, ideal to serve as an appetizer during the winter and spring alike or for a brunch with your dearest friends. Quick and easy to make, all you need to do is boil the broccoli florets, roughly crush them with a fork and add them to a batter made from flour, milk and eggs. Heat plenty of seed oil in a large pan and, once it has reached the right temperature, fry the mixture by spoonfuls, a few at a time.

The result is golden fritters on the outside and soft in the center, very light and not greasy, excellent to enjoy with your fingers as a delicious finger food. The only precaution will be to prepare a lot because they will literally sell out, conquering even the little ones in the house.

What Are Deep Fried Broccoli Bites?

Broccoli fritters have a rich history in various cuisines, often seen as a creative way to enjoy vegetables in a more indulgent form. The practice of deep-frying vegetables, like broccoli, dates back to ancient civilizations, where frying was a method of preserving food and enhancing flavors. In many cultures, fritters became a popular way to transform humble vegetables into crispy, savory bites. The Italian version, as seen in this recipe, involves boiling the broccoli and mixing it into a light batter before frying, creating a golden, crispy exterior and soft interior. These fritters offer a versatile dish, perfect as a snack or appetizer, and are an excellent way to incorporate more vegetables into your diet while enjoying a delicious treat.

Pro Tips for The Best Deep Fried Broccoli Bites

• Be sure to cook the broccoli until it's just tender, not mushy. Overcooking can make the fritters soggy. Blanch the broccoli briefly in boiling water, then cool it quickly in ice water to preserve its vibrant color and texture.
• After cooking the broccoli, make sure to drain it thoroughly and pat it dry with paper towels. Excess moisture can make the batter too runny and result in greasy fritters.
• The batter should be thick enough to hold the broccoli together, but not too heavy. Adding a bit of baking powder can make the fritters light and airy once fried.
• Heat the oil to the right temperature (around 350°F or 175°C). Too hot, and the fritters will burn outside without cooking properly inside; too cold, and they’ll absorb too much oil and become greasy.
• Fry the fritters in small batches to ensure even cooking. Overcrowding the pan can lower the oil temperature, resulting in unevenly cooked fritters.
• Fritters are best enjoyed fresh and crispy. Once fried, drain them on a paper towel to remove excess oil, then serve while hot for the best taste and texture.

Do You Need to Boil or Blanch Broccoli Before Deep Frying Them?

Yes, it's recommended to blanch or boil the broccoli briefly before frying. This softens the broccoli and helps it cook evenly inside the fritters. Blanching (briefly boiling and then cooling in ice water) helps preserve the color and texture of the broccoli, ensuring it remains tender without becoming mushy when fried.

How Do I Make Sure These Bites Stay Crunchy and Don't Get Soggy?

To ensure your fritters stay crispy and don’t get soggy, make sure to drain the broccoli well after boiling or blanching to remove excess moisture. Use a light batter that’s not too thick, and fry at the right oil temperature (around 350°F or 175°C) to avoid greasy fritters. Additionally, don’t overcrowd the pan—fry in small batches to maintain the oil temperature and ensure even crisping. After frying, place the fritters on a paper towel to absorb any excess oil and serve them immediately for the best crunch.

Can I Make Them in An Air Fryer Instead?

Yes, you can make broccoli fritters in the air fryer for a healthier option. To do so, lightly coat the fritters with oil and place them in the air fryer basket in a single layer. Set the air fryer to around 375°F (190°C) and cook for about 10-12 minutes, flipping halfway through for even crisping. This method will give you a crispy exterior with less oil, while still keeping the fritters tender inside.

What Can I Serve With These Deep Fried Broccoli Bites?

These deep-fried broccoli fritters pair perfectly with a variety of dipping sauces, such as tahini, yogurt-based sauces, ranch dressing, or a spicy marinara.

For a complete meal, you can serve them alongside a fresh salad, garlic bread, or grilled meats. A side of lemon wedges can also add a nice, zesty kick to complement the savory fritters.

Can I Make Deep Fried Broccoli Bites Ahead of Time?

Yes, you can make these broccoli fritters ahead of time. Prepare and fry them, then let them cool completely. Store them in an airtight container in the fridge for up to 2-3 days.

Do They Freeze Well?

Yes, these broccoli fritters can be frozen. After frying and cooling them completely, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, bake or air fry directly from frozen for a crispy texture.

How Do I Reheat Fried Broccoli?

To reheat broccoli fritters, place them in the oven or air fryer to restore their crispiness. For the oven, preheat to 375°F (190°C) and bake for about 10 minutes. In the air fryer, set it to 375°F (190°C) and cook for 5-7 minutes, flipping halfway through. This will ensure they stay crispy and delicious!

How to Store Deep Fried Broccoli Bites

To store leftover broccoli fritters, place them in an airtight container once they've cooled completely. Keep them in the refrigerator for up to 2-3 days.

How to Make Deep Fried Broccoli Bites

Wash the broccoli florets and blanch them in plenty of lightly salted water for about 15 minutes; drain them and transfer them to a bowl, then mash them with a fork and let them cool.

Break the egg into a bowl, add the sifted flour and mix with a hand whisk. We recommend adding the flour first, so you can adjust the amount of milk to pour, thus obtaining the optimal consistency.

Pour the milk at room temperature.

Mix well until you obtain a smooth, lump-free batter: the consistency must be velvety, neither too dense nor too liquid. You can adjust the consistency by adding another pinch of flour or a drop of milk.

Add the baking soda and a teaspoon of salt. Mix everything together and let the batter rest in the refrigerator, covered with cling film, for 10 minutes.

Add the chopped broccoli, after they have cooled, to the batter.

Add the parmesan and mix gently with a spatula.

Heat the seed oil in a large pan and, once it reaches the right temperature, pour in the batter by spoonfuls. Fry in batches, until they turn golden brown.

Drain the bites on a sheet of kitchen paper.

Enjoy!