As I stood in my kitchen the other night, the enticing aroma of sautéed vegetables wafted through the air, sparking an impromptu craving for something crispy yet healthy. That’s when I remembered my latest obsession: Nori Salted Crispy Broccoli. This unique dish takes crunchy broccoli florets and transforms them into a deliciously satisfying snack or side with the delightful umami flair of nori. Not only is it plant-based and vegan, but it’s also a fun way to elevate your vegetable game without fuss. Whether you’re looking for a quick-prep side to impress at dinner or a healthier alternative to takeout snacks, this recipe is sure to please. Ready to make your taste buds dance with this crispy delight? Let’s dive in!
Why is Nori Salted Crispy Broccoli a Must-Try?
Crispy Goodness: With its crunchy coating and tender broccoli, this dish elevates simple greens into something extraordinary.
Umami Love: The unique addition of nori brings a savory depth that will enchant even the pickiest eaters.
Versatile Options: Choose between two batter variations—mayonnaise or vinegar—for a personal touch.
Quick & Easy: Perfect for a speedy snack or side dish, you’ll have this recipe ready in no time.
Health Boost: Packed with essential nutrients from broccoli, it’s a delicious way to meet your daily veggie intake.
For more irresistible vegetable recipes, you might enjoy this Salted Caramel Chocolate dessert or try Fryer Salmon Patties for another nutritious bite!
Nori Salted Crispy Broccoli Ingredients
Unlock the secrets to this delightful vegan snack!
For the Broccoli
• Broccoli florets – Use fresh florets for the best crunch.
For the Batter
• Nori (seaweed) – Adds a delicious umami flavor; try aonori as a substitute.
• Potato starch or cornstarch – Ensures maximum crispiness; cornstarch is a great alternative.
• Cake flour – Lightens the batter; all-purpose flour works as a substitute for a denser texture.
• Vegetable oil – Essential for frying; choose high-smoking point oils like canola or sunflower.
• Salt – Elevates the flavor; adjust to your personal preference.
For the Mayo Version
• Mayonnaise – Adds creaminess to the batter; mix well for an even texture.
For the Vinegar Version
• Vinegar – Provides a tangy kick; use rice vinegar for a milder flavor.
Step‑by‑Step Instructions for Nori Salted Crispy Broccoli
Step 1: Prepare Broccoli
Begin by cutting the fresh broccoli florets into bite-sized pieces, ensuring even cooking. If you prefer a slightly tender bite, steam the florets for about 3-4 minutes until they are bright green and crisp. This quick steaming will help retain their vibrant color and enhance the flavors when you fry them later.
Step 2: Make Batter
In a mixing bowl, combine potato starch, cake flour, crushed nori, and cold water, stirring well until you achieve a smooth batter consistency. If you opt for the mayonnaise version, add a couple of tablespoons of mayonnaise to the mix, incorporating it thoroughly. This will provide extra richness to your Nori Salted Crispy Broccoli.
Step 3: Heat Oil
In a deep frying pan or a deep fryer, pour enough vegetable oil to cover the bottom and heat it to approximately 350°F (175°C). Use a cooking thermometer to check the temperature for precision. Once the oil is shimmering but not smoking, it’s ready for frying, ensuring the batter will crisp beautifully without soaking up too much oil.
Step 4: Coat Broccoli
Carefully dip each steamed broccoli floret into the prepared batter, making sure to coat them evenly on all sides. Allow excess batter to drip off before frying, which will help prevent clumps and ensure a light, crispy texture. The broccoli should be well-coated to absorb the flavors of the batter.
Step 5: Fry
Once the oil is hot, gently lower the battered broccoli florets into the oil, ensuring not to overcrowd the pan. Fry in batches for about 3-5 minutes, turning occasionally, until they turn golden brown and crispy. Keep an eye on them, as this is the point where they can quickly go from perfect to overdone.
Step 6: Drain
Using a slotted spoon, lift the crispy broccoli out of the hot oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still hot, sprinkle with sea salt to enhance the flavor further. These golden Nori Salted Crispy Broccoli florets are now ready for serving or snacking!
Expert Tips for Nori Salted Crispy Broccoli
• Oil Temperature: Ensure your oil reaches 350°F (175°C) for the perfect crispy texture. Use a thermometer for accuracy to avoid sogginess.
• Batch Frying: Avoid overcrowding the pan while frying to prevent steaming. Fry in smaller batches for maximum crispiness and even cooking.
• Coating Technique: Dip each broccoli floret thoroughly in the batter, allowing excess to drip off. This step is crucial for achieving that delightful crunch.
• Batter Variations: Experiment with the mayonnaise or vinegar batter versions. The mayonnaise adds creaminess while vinegar gives a tangy kick, enhancing your Nori Salted Crispy Broccoli.
• Seasoning Adjustments: Don’t forget to sprinkle salt right after frying while they’re still hot. This ensures the salt sticks and enhances the flavor.
Make Ahead Options
These Nori Salted Crispy Broccoli florets are perfect for busy meal prep! You can prep the broccoli by cutting it into florets and steaming them up to 24 hours in advance to retain their vibrant color and nutritional benefits. Additionally, you can prepare the batter (excluding the oil) and store it in the refrigerator for up to 3 days. When you’re ready to fry, simply dip the prepped broccoli in the chilled batter and fry them fresh for that irresistibly crispy texture. This ensures your Nori Salted Crispy Broccoli is just as delicious and crunchy, saving you time while providing a delightful vegan snack for any occasion!
What to Serve with Nori Salted Crispy Broccoli
Elevate your meal with delightful pairings that complement the crispy, umami-packed goodness of this unique dish.
- Steamed Jasmine Rice: The light, fluffy texture of jasmine rice soaks up any flavors while balancing the crunch of the broccoli.
- Miso Soup: Warm and savory, miso soup provides a comforting contrast, enhancing the umami experience from the nori.
- Sesame Cucumber Salad: Crisp cucumbers dressed in sesame oil add a refreshing crunch, brightening your palate alongside the broccoli.
- Roasted Sweet Potatoes: Their natural sweetness contrasts beautifully with the salty crispy broccoli, making for a well-rounded plate.
- Sautéed Tofu: Firm tofu seasoned with soy sauce delivers a satisfying protein boost, creating a balanced and hearty meal.
- Matcha Tea: This earthy drink offers a calming finish to your meal, pairing nicely with the dish’s savory notes.
- Pickled Vegetables: Tangy, crunchy pickles provide a delightful bite, enhancing the overall texture and flavor variety.
- Coconut Sorbet: For dessert, this light and refreshing treat cleanses the palate after the delightful crispiness of your meal.
Nori Salted Crispy Broccoli Variations & Substitutions
Feel free to explore these scrumptious variations to make the Nori Salted Crispy Broccoli truly your own!
- Gluten-Free: Replace cake flour with a gluten-free all-purpose blend for a suitable option without sacrificing flavor or texture.
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the batter for a delightful heat that awakens your taste buds.
- Herb Infusion: Incorporate finely chopped fresh herbs like cilantro or parsley into the batter for an aromatic twist that lifts the dish.
- Nutritional Boost: Mix in some ground flaxseed or chia seeds to the batter for added nutrition and a subtle nutty flavor.
- Jalapeño Popper Style: Finish with cream cheese or vegan cheese spread on top after frying to replicate that beloved jalapeño popper taste.
- Sweet Potato Twist: Substitute half of the broccoli with sweet potato chunks, creating a vibrant mix that’s equally delicious and nutritious.
- Air-Fried Alternative: For a healthier, oil-free version, use an air fryer at 380°F (193°C) for about 10-12 minutes for crispy perfection without the frying hassle.
Craving more crunchy delights? Pair your crispy broccoli with these flavorful Chimichangas Perfectly Flavorful or indulge in a rich Salted Caramel Chocolate dessert for a fantastic meal!
How to Store and Freeze Nori Salted Crispy Broccoli
Fridge: Store leftover Nori Salted Crispy Broccoli in an airtight container for up to 2 days. For the best texture, avoid stacking them to prevent sogginess.
Re-crisping: When ready to enjoy leftovers, re-crisp them in an oven or air fryer at 350°F (175°C) for 5-10 minutes, restoring their crunchy goodness.
Freezer: If you want to freeze, place uncooked, battered broccoli florets on a baking sheet until frozen solid. Then transfer to a freezer bag, storing for up to 2 months.
Thawing: When ready to fry, there’s no need to thaw before cooking; just drop them in hot oil straight from the freezer for a quick and crispy treat!
Nori Salted Crispy Broccoli Recipe FAQs
How do I choose the best broccoli for this recipe?
Absolutely! Look for bright green, firm broccoli florets without dark spots or yellowing. Freshness is key for that perfect crunch! If you can, aim for broccoli that feels heavy for its size and has tight, compact florets.
What’s the best way to store leftover Nori Salted Crispy Broccoli?
Store any leftover Nori Salted Crispy Broccoli in an airtight container in the fridge for up to 2 days. To maintain its crispiness, avoid stacking the florets. You can reheat in an oven or air fryer for about 5-10 minutes at 350°F (175°C) to restore their delightful crunch!
Can I freeze the battered broccoli?
Yes, very! Place uncooked, battered broccoli florets in a single layer on a baking sheet and freeze until solid. Transfer them into a freezer bag, where they’ll keep for up to 2 months. When ready to cook, simply drop them directly into hot oil from the freezer—no need to thaw first!
What if my batter isn’t sticking properly?
If your batter isn’t sticking well, try adjusting the consistency. It should be smooth and a little thick. If it’s too watery, add a little more potato starch or cake flour for a better cling. Additionally, make sure to coat the broccoli well and remove excess batter before frying.
Are there any allergy considerations with this recipe?
Yes, it’s important to be mindful! The recipe is plant-based and vegan, but be cautious of potential allergies to seaweed (nori) or gluten if using cake flour. For a gluten-free option, switch to cornstarch and ensure your mayonnaise (if using) is also gluten-free. Always read labels to ensure safety!
Nori Salted Crispy Broccoli: Your New Favorite Vegan Snack
Ingredients
Equipment
Method
- Begin by cutting the fresh broccoli florets into bite-sized pieces. If preferred, steam the florets for 3-4 minutes until bright green and crisp.
- In a mixing bowl, combine potato starch, cake flour, crushed nori, and cold water, stirring well until smooth. For the mayonnaise version, add mayonnaise and mix thoroughly.
- Pour enough vegetable oil into a frying pan and heat it to approximately 350°F (175°C). Use a thermometer for precision.
- Dip each steamed broccoli floret into the prepared batter, ensuring even coating. Allow excess to drip off.
- Gently lower the battered broccoli florets into the hot oil and fry for 3-5 minutes until golden brown and crispy.
- Lift the crispy broccoli out of the hot oil with a slotted spoon and place on a plate lined with paper towels. Sprinkle with sea salt.