Low Carb Spicy Deep Fried Broccoli

As I was surfing some food blogs, I ran across a pic of deep fried veggies.  That’s where it all began.

My desire for something crispy, “breaded”, and fried!

I couldn’t get it off my mind.

Remembering how I fixed some deep fried cauliflower, I began to mentally check out the contents of my freezer.

I ran home at lunch, grabbed that bag of frozen broccoli that had been staring at me every time I opened the freezer door, and heated up the deep fryer.

I quickly threw the frozen miniature trees in a bowl of water and grabbed an egg and the coconut milk out of the fridge.

Reaching into the cabinet, I got out my brand new box of Carbquik  and coconut flour.

I really needed to get this all done within 55 minutes so the rush was on.

To make a long story short, I did.  The results were quite tasty and satisfied that desire for something deep fried.

I think I like them more than the cauliflower!  The next day I discovered they’re just as good COLD!  Hope you give this recipe a try.

Spicy Deep Fried Broccoli

One 16oz bag frozen broccoli

1 egg

3 T coconut milk, cream, half and half, or water

1/2 cup grated parmesan cheese

1/2 cup Carbquik

seasoning spices (Cajun spice, garlic, salt, pepper, cayenne pepper, etc)

hot oil for deep frying

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Rinse and thaw the frozen broccoli.  Drain off the water.  With a fork or whisk, mix the milk or even water with the egg.  Set aside.  Add your preferred spices to both cheeses, stir and set aside.

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Put about a cup of broccoli florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese/Carbquik mixture (I put the cheese into a quart size freezer bag) and shake around until the broccoli florets are well coated with the cheese-flour mixture.

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Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the broccoli is cooked. Drain on paper towels and serve with your preferred dipping sauce.  I chose Ranch Dip.

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