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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
My husband’s favorite food is poppers, so it felt only natural to utilize those flavors with a different foundational food! This recipe hits the spot — you can already envision what they taste like, am I right?
2 large eggs
3 tablespoons Gefen Unsweetened Almond Milk
1/2 cup Mishpacha Flour
1 cup Gefen Panko Crumbs
1/2 teaspoon salt
5 and 1/2 cups broccoli florets, such as Beleaf
2 scallions, thinly sliced on the bias (optional)
sesame seeds (optional)
1/2 cup sugar
1/2 cup brown or coconut sugar
1/2 cup Manischewitz Honey
1/3 cup hot sauce (I use Frank’s)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a Gefen Parchment-lined baking sheet.
For the poppers: In a small bowl, beat together eggs and almond milk. In a shallow dish, mix together flour, panko crumbs, and salt.
Working with a few pieces at a time, dip the broccoli florets into the egg mixture, shake off the excess, then place in the crumb mixture, tossing to coat.
Place on the prepared baking sheet in a single layer. Mist broccoli lightly with cooking spray.
Bake for about 15–20 minutes. Remove from the oven and let cool for five minutes.
Meanwhile prepare popper sauce: In a small bowl, mix all ingredients until well blended.
Pour popper sauce over the broccoli and bake an additional seven minutes. Sprinkle with scallions and sesame seeds, if using.
Styling and Photography by Sina Mizrahi
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