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These crunchy nori-salted broccoli bites are my top pick when I'm in the mood for something snacky that's got a savory twist. They're crisp, super flavorful, and that umami kick from the nori makes them really hard to stop eating.
I whip up these crispy broccoli pieces every time friends come over. No joke, they leave asking how to make them. The first time my family tried them, there were zero leftovers in minutes.
Tasty Ingredients
- 2 cups broccoli florets: they fry up sweet and give that perfect crunch
- 2 tablespoons cake flour: first layer helps everything stick
- 1½ tablespoons Japanese mayo: adds rich creaminess you can't beat
- 7 tablespoons water: gets that nice batter texture
- 6 tablespoons cake flour: makes the coating so light
- 3 tablespoons potato starch: this is how you get that ultimate crispy shell
- 1 tablespoon aonori: brings a tasty sea flavor
- ¼ teaspoon salt: kicks all the flavors up
- ⅛ teaspoon black pepper: for a gentle punch
- 5 to 7 tablespoons cold water or cold sparkling water: makes the batter even airier
- 4 teaspoons vinegar: gives it a little brightness
- 6 tablespoons cake flour: keeps your batter together
- 3 tablespoons potato starch: more crunch in every bite
- 1 tablespoon aonori: that deep umami flavor again
- ¼ teaspoon salt: balances it all out
- ⅛ teaspoon black pepper: adds a mild spicy note
Step-by-Step Directions
- Perfect Frying:
- Pour oil into a deep pan and heat it up to around 160–170°C. To check if it's hot enough, stick the end of a wooden spoon in—tiny bubbles should pop up right away. Dip every broccoli floret in the batter so they're totally coated, then lower them gently into the hot oil.
- Mixing the Batter:
- In a big mixing bowl, combine cake flour, potato starch, aonori, salt, and pepper. Then stir in water, Japanese mayo or vinegar (pick whichever you like). Mix until it’s smooth, a bit thinner than tempura batter. If it feels super thick, drop in another spoonful of water.
- Broccoli Prep:
- Chop off the stems of the broccoli florets and cut pieces to easy bite-size. Wash them well, then dry totally—any leftover water can make the oil spit like crazy. Drop the florets in a container with 2 tablespoons of cake flour, snap on the lid, and shake hard so they're all coated evenly.
- Fry and Drain:
- Cook for a minute or two, then flip each broccoli so both sides turn golden and crisp. They should be a lovely gold color all over. Pull them out using a slotted spoon and set them on a rack so extra oil drips off. Don’t skip this part—it's what keeps them so crunchy.
Aonori really is the top-secret power here. These little green dried seaweed flakes amp up the umami and totally change simple broccoli into something unforgettable. I first tried this at a Japanese izakaya and knew I had to make it at home.
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Keeping Them Fresh
For the best crunch, eat your crispy broccoli quick and right after frying. If you have to save them, leave them out on a plate (no cover) at room temp for a few hours tops. Don’t stash them in the fridge—they’ll go soggy. To warm them back up, hit the oven for a couple minutes at 180°C, not the microwave, or they’ll lose their snap.
Try These Twists
This method works awesome with other veggies like thin sweet potato slices, green beans, or cauliflower florets. Play with the flavors—swap aonori out for shichimi togarashi if you want some heat or sub in furikake for a different taste. Doing it vegan? Just use olive oil and your favorite plant milk instead of the mayo.
Serving Ideas
Chow down on these broccoli bites hot from the oil, dipping into something like lemony ponzu sauce or wasabi mayo. They're awesome as party food with a cold Japanese beer or some sake. For a bigger meal, serve them with steamed rice and some miso soup on the side.
Background and Inspiration
This dish is a spin on old-school Japanese tempura with a modern flair thanks to aonori. Japanese cuisine is big on light, crispy fried veggies, and that aonori gives a big nod to ocean flavors you find everywhere there. You’ll spot broccoli like this in buzzy izakayas served as a snack with drinks.
Frequently Asked Questions
- → How do I keep the broccoli crispy after frying?
Once fried, place your broccoli on a rack to let any excess oil drain off. This keeps the crunch intact.
- → Can I swap broccoli for another veggie?
Sure! This works great with cauliflower, green beans, or zucchini slices too.
- → How are the two batter options different?
The Japanese mayo-based version is richer, while the vinegar one is lighter and gets a bubbly texture with sparkling water.
- → Which oil is best for frying?
Stick with neutral oils that handle high heat, like canola or grapeseed oil.
- → Can I prep the batter ahead of time?
It's better to make the batter fresh to keep it airy. But you can mix the dry ingredients in advance and add liquids when you're ready to cook.