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Fried broccoli with Castello® garlic whipped cream cheese

Fried broccoli with Castello® garlic whipped cream cheese

Cook 30 mins 4 portions

Turn humble broccoli into an indulgent treat by frying it with an easy chilli-infused batter. Serving the fried delights with a few well-chosen toppings like nutty sesame seeds, fresh spring onions, and garlic-flavoured whipped cream cheese allows you to savour the classic vegetable in a new and exciting way.

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ingredients

Fried broccoli

  • 300 g tenderstem broccoli
  • 150 ml wheat flour
  • 100 ml corn starch
  • 1 tbsp baking powder
  • 1 tsp salt
  • 50 ml gochujang paste (or another chilli paste)
  • 1 tbsp sesame oil
  • 200 ml milk
  • 1 l frying oil

Garnish

  • 1 tbsp sesame seeds
  • 100 ml spring onions, thinly sliced
  • 125 g Castello® Garlic Whipped Cream Cheese

preparation

1. Trim the broccoli stems and cut them into pieces of 5 cm in length.

2. In a large bowl, combine wheat flour, cornstarch, baking powder, and salt.

3. In another bowl, whisk together gochujang paste, sesame oil, and milk until well combined.

4. Pour the milk mixture into the dry ingredients and whisk until a thick batter forms.

5. Dip each broccoli into the batter, ensuring an even coating.

6. Fry the battered broccoli in hot oil until golden and crispy.

7. Sprinkle the fried broccoli with sesame seeds and spring onion for added flavour and presentation. Serve with cream cheese.

Flavourful fried broccoli served with a velvety whipped garlic cream cheese

Covering broccoli with spicy chilli batter and frying it to golden perfection infuses each floret with a burst of flavour, contrasting its natural earthiness. The crispiness of the snack lends itself well to being served with a rich and creamy dip. Fluffy whipped cream cheese with garlic is the perfect match. And with sesame seeds and refreshing spring onions, this fried broccoli recipe transforms the vegetable into a sophisticated and flavourful delight.

Add your own touch

If you want to experiment further with the Asian-inspired flavour profile of our Korean fried broccoli, try toppings such as kimchi, toasted nori, or Japanese radish, daikon. Kimchi introduces a tangy, spicy crunch that contrasts beautifully with the creamy dip. Toasted nori adds umami depth, enriching the overall flavour experience. Daikon, with its peppery note and refreshing crunch, offers a balanced counterpoint to the richness of the whipped cream cheese dip. Alternatively, find inspiration from around the world in the wonderful flavours of our corn cob with Castello® paprika & chilli whipped cream cheese dip and lime or flat bread with grilled cucumber, olives, and Castello® whipped cream cheese dip.

Tips & Tricks

Before frying the entire batch, test the readiness of the oil with a small drop of batter. If it sizzles immediately and rises to the surface, the oil is at the right temperature. To ensure even cooking, avoid overcrowding. After frying, place the battered fried broccoli on a wire rack over a baking sheet; this helps drain any excess oil and keep it crispy.

  • Can broccoli be fried?

    Yes, broccoli can be fried to craft a delightful, crispy texture. Battering it, especially with ingredients like Korean gochujang paste or a similar chilli paste, not only ensures a golden exterior but also infuses it with a rich and spicy flavour.

  • What is the ideal temperature for frying broccoli?

    For battered items like fried broccoli, the ideal temperature for the oil is 175-190°C. If the oil is too cold, the vegetables absorb too much oil and become greasy. If it is too hot, the batter might burn before the vegetable is cooked properly. Using a cooking thermometer can help ensure that it maintains the correct temperature.

  • What to serve with fried broccoli?

    Fried broccoli pairs wonderfully with a sprinkle of sesame seeds and thinly sliced spring onions for a fresh, crunchy contrast. Complement this with a side of Castello® garlic whipped cream cheese as a rich, tangy dip, complementing the crispy texture of the broccoli with its fluffiness.