I made this to serve with mac and cheese for dinner the other night. It would also be a delicious appetizer. Fresh broccoli dipped in a batter and then panko and baked until crispy, then coated with Frank's Buffalo sauce. Oh my goodness, so yummy! You could also do this with cauliflower for a wonder meal. Just look at that deliciousness.
- 1 head broccoli, cut into florets
- 1 cup non-dairy milk, unsweetened, I used almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 2 cups Panko bread crumbs, vegan
- Frank's Buffalo Sauce
Chop the broccoli into bite sized florets. Preheat oven to 425F.
Measure milk and add vinegar and give it a stir. Let sit to thicken for a minute.
In a medium sized mixing bowl, stir in flour, cornstarch and salt.
Add the milk/vinegar mixture to the bowl and whisk to create a wet batter.
In a separate medium bowl add the panko.
Now dip each floret in the batter, let excess drip off and then roll in panko. Add to a parchment lined baking dish. Give each piece a little space
Bake for 15-20 minutes until nice and crispy. You may want to flip them half way through cooking.
Transfer to a serving bowl.
Add the buffalo sauce and give it a toss. Serve immediately as the sauce will get soaked up by the breading and it will become a little soggy. But still delicious.
I served these with homemade mac and cheese for dinner.
Enjoy!
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