Crispy, Golden Goodness with a Veggie Twist
These Beer-Battered Broccoli Bites take your favorite vegetable and turn it into an irresistible snack! Lightly battered with a crisp, golden beer-infused coating, each broccoli bite packs a satisfying crunch while keeping the veggie’s freshness and flavor intact. Whether you’re looking for a unique appetizer, a crowd-pleasing game day snack, or simply a fun way to enjoy broccoli, these bites are guaranteed to impress. The subtle notes of the beer give an extra depth of flavor, turning ordinary broccoli into a delicious, crispy treat that’s as fun to make as it is to eat!
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The Perfect Combination of Crunch and Flavor
The secret to these Beer-Battered Broccoli Bites lies in the perfect batter—light, airy, and just the right amount of seasoning. Paired with a zesty dipping sauce or served on their own, these broccoli bites are an ideal balance of crispy indulgence and veggie goodness. The beer in the batter adds a slight maltiness, making each bite flavorful and crunchy, while the broccoli stays tender inside. It’s a delicious way to elevate a humble vegetable into a fun, finger-food sensation that’s sure to be a hit at your next gathering.
Ingredients
1 cup Gold Medal™ self-rising flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 cup regular or nonalcoholic beer
4 cups fresh broccoli florets
Vegetable oil for deep frying
1/2 cup ranch dressing
Instructions
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In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
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In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
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Serve warm broccoli bites with ranch dressing for dipping.
Notes
Self-rising flour works best in this recipe, but if you can’t find it, you can substitute 1 cup all-purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon salt.
Be sure to not crowd the fryer or pan, only frying several florets at a time.
Try beer-battering and deep-frying other vegetables, such as green beans, cauliflower florets or zucchini or yellow squash slices.
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