Fried Broccoli – Broccoli Fritti

5 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


For the dough:

  • 1,5 liter Frying oil
  • 100 g Wheat flour, type 405
  • 3 tbsp Pecorino or Parmesan, finely grated
  • 1 tsp Chicken broth, Kraft bouillon
  • 2 Pinches Pepper, black, fresh from the mill
  • 1 Egg, size M
  • 100 g White wine, dry
  • 1 tbsp Sherry, dry
  • To garnish:
  • Lettuce leaves


The dough:

  • Measure the ingredients for the dough and process into a smooth, supple dough. Cover and let ripen for 30 minutes.

The broccoli:

  • Rinse the broccoli well, clean and separate the florets from the edge with a 2 - 3 cm stalk. Blanch the florets in portions for 2 minutes in boiling salted water and rinse in cold water. Drain on a fresh tea towel.
  • Line a serving bowl or plate with washed lettuce leaves.


  • Heat the frying oil in a wok or deep fryer to 190 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Pull the florets through the dough with a fork and let them slide into the oil. Attention risk of splashing! Only a few florets should be in the oil at the same time, otherwise they tend to stick together.

Serve and enjoy:

  • Fry the florets until they are crispy and light brown. Drain on kitchen paper, sprinkle with a little salt and pepper, place on the lettuce leaves, serve immediately and enjoy warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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