Cut the broccoli into bite-size florets and wash thoroughly.

Bring a pot of water to a boil. Add the broccoli and blanch for 1–2 minutes, until bright green and just beginning to soften.

Immediately transfer the broccoli to cold or ice water to stop the cooking. Drain thoroughly and pat completely dry.

In a bowl, whisk together the buttermilk, egg, Cajun seasoning, and hot sauce.

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

Dip the broccoli into the buttermilk mixture, allowing the excess to drip off.

Transfer the broccoli to the seasoned flour and toss until thoroughly coated, pressing the flour onto the florets as needed.

Arrange the breaded broccoli in a single layer on a baking tray. Let it rest for 10–15 minutes to help the coating adhere.

Heat neutral oil to 350°F.

Working in batches, carefully add the broccoli to the hot oil and fry for 2–4 minutes, or until crispy and golden brown.

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

Season lightly with additional Cajun seasoning while hot, if desired.

Serve immediately with cold ranch dressing for dipping.