Instructions
step 1 Rinse and dry the broccoli florets well. Cut into bite-size pieces if needed.
step 2 Place broccoli in a bowl and pour over the buttermilk. Let soak for 15–20 minutes.
step 3 In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
step 4 Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
step 5 Remove broccoli from buttermilk, letting the excess drip off, then dredge in the flour mixture, coating well.
step 6 Fry in batches until golden brown and crispy, about 3–4 minutes per batch. Don’t overcrowd the pan.
step 7 Remove and drain on paper towels.
step 8 Serve hot with ranch and cheese dip. Sprinkle with crushed red pepper and parsley if desired.
Storage and Reheating Tips
Store leftover fried broccoli in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to regain crispiness. Avoid microwaving, which can make the coating soggy.
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