These crispy, bite-sized broccoli morsels are such a simple but indulgent method to take pleasure in this tremendous veg. The right snack, they’re additionally nice made up in a big batch and served together with your fave aioli!
Substances
- 1 head of broccoli, reduce into very small florets
- 125ml (½ cup) coconut oil
- Sea salt, to season
For the spicy batter
- 3 tbs coconut flour, plus further if vital
- 2 tbs arrowroot or tapioca flour
- 1 tsp chilli powder
- 1 tsp floor coriander
- 1 tsp floor cumin
- 1 tsp floor turmeric
- Beneficiant pinch of sea salt
- 250ml (1 cup) filtered water
Methodology
Step 1.
To make the batter, place the flours, spices and salt in a big bowl and blend effectively. Pour over the water, whisking all of the whereas to keep away from lumps, to kind a easy, thick batter. (If the batter is trying too skinny, add a little bit further coconut flour.)
Step 2.
Add the broccoli florets to the batter and coat effectively utilizing your palms.
Step 3.
Soften the coconut oil in a deep-frying pan over medium–excessive warmth till good and sizzling. To see if the oil is sizzling sufficient, add a small battered floret as a take a look at – if it sizzles immediately, you’re good to go!
Step 4.
Fry the battered florets in small batches for 4–5 minutes, till properly browned, decreasing them into the recent oil separately, spacing them out and being cautious to not overcrowd the pan. Take away the cooked pakora with a slotted spoon and put aside on paper towel to empty, then repeat with the remaining florets.
Step 5.
Season with a beneficiant pinch of salt.
Serves 2-4
The Quick Low-Carb Kickstart Plan by Luke Hines.
Out there now. Printed by Plum. Images by Mark Roper. Go to Booktopia to buy.
