- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
These delicious broccoli nuggets are crispy and have a tantalizing, tangy taste — they will likely be gone before you bring them to the table! Make a double or triple batch if you want everyone to get their fair share.
3 cups frozen broccoli cuts, cut into medium-sized pieces
1 egg
1/2 cup Gefen Potato Starch + more for coating
1/2 tablespoon water
salt to taste
oil, for frying
2 tablespoons oil
2 cups water
3 tablespoons Gefen Potato Starch
1/4 cup freshly squeezed lime juice or Heaven & Earth Lime Juice
1/3 cup sugar
Place broccoli in a colander and allow to defrost. Drain well and place in a ziplock bag with a little potato starch. Toss to coat and set aside.
In a medium bowl, combine the egg, half a cup potato starch, water, and salt. Stir in broccoli and toss until coated. (The broccoli doesn’t have to be fully coated with batter.)
In a large frying pan, heat oil and add coated broccoli to the pan. Fry broccoli nuggets, stirring intermittently, until well browned on all sides. (You can leave some nuggets in larger clusters or break them up with a spoon.) Remove broccoli from pan and set aside.
In a small pot, combine all ingredients for the sauce and cook, stirring, until it boils and thickens. Pour over warm broccoli or serve separately for dipping. Add additional salt if desired. Serve hot.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews