If you think you don’t like broccoli, deep-frying it might change your mind. I blanch the broccoli first so it’s perfectly tender inside, then dipped in a Cajun-seasoned buttermilk mixture and coated in seasoned flour before being fried until golden and crunchy. Serve hot with some ranch and oh yeah oh yeah that’s off the chain!

Why You’ll Love This Deep Fried Broccoli

Super crispy coating. The combination of flour and cornstarch gives the broccoli a crunchy exterior.
Tender broccoli inside. Blanching it first means you aren’t relying on the fryer to cook the broccoli all the way through.
Packed with flavor. Cajun seasoning, garlic, onion, white pepper, and hot sauce make sure the breading isn’t bland.
Easy appetizer or side. Serve a big basket with ranch and watch how quickly it disappears.
Simple ingredients. There’s nothing complicated here, and you probably already have most of the breading ingredients in your pantry.

What You’ll Need

Broccoli

Broccoli Florets – Cut your broccoli into bite-size florets so they’re easy to bread, fry, and dip.

For the Wet Mixture

Buttermilk – Gives the broccoli a slightly tangy flavor and creates the base that helps our seasoned flour stick.

Egg – Helps thicken the buttermilk mixture and gives the breading something to grab onto.

Cajun Seasoning – Adds plenty of Cajun flavor right from the wet mixture.

Hot Sauce – A few dashes add a little kick and extra flavor without making the broccoli overwhelmingly hot.

For the Seasoned Flour

All-Purpose Flour – Creates the main body of the crispy coating.

Cornstarch – This is one of the keys to getting that light, crispy fried coating.

Garlic Powder – Adds savory garlic flavor throughout the breading.

Onion Powder – Gives the coating another layer of flavor.

White Pepper – Adds a subtle peppery bite that works especially well in fried foods.

Cajun Seasoning – Seasons the breading itself so every bite has flavor.

For Frying & Serving

Neutral Oil – Use a neutral frying oil that can handle high heat.

Ranch Dressing – Cold, creamy ranch is the perfect dipping sauce for hot crispy broccoli.

How to Make Deep Fried Broccoli

1. Cut and Wash the Broccoli

Cut your broccoli into bite-size florets and give them a good wash.

You don’t want the pieces too large because smaller florets are easier to coat and give you a better crispy-breading-to-broccoli ratio.

2. Blanch the Broccoli

Bring a pot of water to a boil and add your broccoli florets. Blanch them for about 1–2 minutes, just until they turn bright green and begin to soften.

Drain the broccoli and immediately transfer it to cold or ice water to stop the cooking.

Drain again and pat the broccoli really well with paper towels. You want to remove as much excess moisture as possible before breading.

3. Make the Buttermilk Mixture

Add the buttermilk and egg to a bowl and whisk them together.

Season the mixture with Cajun seasoning and a few dashes of hot sauce.

4. Make the Seasoned Flour

In a separate bowl, combine the flour and cornstarch with garlic powder, onion powder, white pepper, and Cajun seasoning.

Mix everything together well so the seasonings are evenly distributed throughout the flour.

5. Bread the Broccoli

Dip the broccoli into the buttermilk mixture and make sure each piece gets completely coated.

Let some of the excess drip off before transferring the broccoli into the seasoned flour.

Toss the broccoli in the flour until every piece is well coated. Don’t be afraid to gently press the flour into all those little spaces in the florets.

6. Let the Coating Rest

Place your breaded broccoli onto a baking tray in a single layer and let it rest for about 10–15 minutes before frying.

This is an important step.

Giving the coated broccoli time to sit allows some of the flour to absorb the moisture underneath. That helps the breading really stick to the broccoli instead of falling off as soon as it hits the oil.

7. Fry Until Crispy

Heat your neutral oil to 350°F.

Working in batches, carefully add the broccoli to the hot oil. Don’t overcrowd the pot because that can drop the oil temperature.

Fry for about 2–4 minutes, or until the breading is crispy and golden.

Remember, we already blanched our broccoli. At this point we’re mainly frying long enough to get that crispy golden coating.

8. Drain and Serve

Remove the broccoli from the oil and place it on a wire rack or paper-towel-lined tray to drain.

If you want a little extra flavor, hit it with another light sprinkle of Cajun seasoning while it’s still hot.

Serve immediately with plenty of cold ranch for dipping.

Tips for the Best Fried Broccoli

Don’t over-blanch your broccoli. You’re only trying to slightly soften it. If you cook it completely during blanching, it can become too soft after frying.

Dry it really well. Water and hot oil don’t mix. Drying the broccoli also helps the wet mixture and flour stick better.

Let the breading rest. Don’t go straight from the flour into the fryer. Those extra 10–15 minutes on the baking tray really helps your breading stick.

Keep your oil at 350°F. If your oil temperature drops too much, the coating can absorb excess oil instead of becoming light and crispy.

Fry in batches. Give the broccoli room. Adding too much at once drops the oil temperature and makes it harder to get everything evenly crispy.

Eat it fresh. Fried broccoli is at its absolute best right after frying.

Frequently Asked Questions

Do I Have to Blanch Broccoli Before Frying?

For this recipe, yes. I like blanching the broccoli first because it gives the inside a head start. That means I can focus on getting the breading perfectly golden and crispy without worrying about whether the broccoli inside is tender.

Why Let the Breaded Broccoli Rest Before Frying?

Resting gives the flour time to absorb some of the moisture from the buttermilk coating underneath. You’ll notice that some of the dry flour begins to look slightly damp. That’s exactly what you want because it helps the coating stick when the broccoli hits the hot oil.

What Do You Dip Fried Broccoli In?

Ranch is my go-to. The cool, creamy ranch goes perfectly with the hot, crispy Cajun-seasoned broccoli.

Stay Connected

If you make this Deep Fried Broccoli, let me know how it turned out! And don’t forget to follow along for more easy recipes, Southern favorites, and good food made right at home.