Broccoli Nuggets with Turmeric Sauce
Category: Appetizers
Servings: 18 pieces
These crispy and flavorful broccoli nuggets are perfect for an appetizer or a side dish. The combination of roasted broccoli, melted cheese, and seasoned breadcrumbs creates a delightful bite, and when paired with a homemade turmeric sauce, they make for a mouthwatering treat.
Ingredients:
For the Nuggets:
| Ingredient | Quantity |
|---|---|
| Romanesco broccoli | 3 kg |
| Extra virgin olive oil | q.b. (as needed) |
| Smoked paprika | q.b. (as needed) |
| Fine salt | q.b. (as needed) |
| Black pepper | q.b. (as needed) |
| Asiago cheese | 100g |
| Parmigiano Reggiano DOP | 100g |
| Marjoram leaves | 4 sprigs |
| Egg | 1 |
| Bread crumbs | q.b. (as needed) |
| All-purpose flour | 150g |
| Water | 225g |
| Sunflower oil | q.b. (for frying) |
| Additional broccoli | 150g |
| Extra virgin olive oil (for dipping) | 50g |
| Water (for sauce) | 2 tbsp |
| Fine salt | q.b. (as needed) |
| Ground turmeric | q.b. (as needed) |
Instructions:
Step 1: Prepare the Broccoli
Start by preparing the Romanesco broccoli. Remove the florets from the stalk, then slice them into small chunks, about 2 cm thick. Place these on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, smoked paprika, fine salt, and black pepper.
Step 2: Roast the Broccoli
Preheat your oven to 200°C (about 400°F). Roast the broccoli for about 20 minutes, or until the florets are tender and slightly browned. Once roasted, remove from the oven and allow the broccoli to cool.
Step 3: Prepare the Cheese Mixture
While the broccoli cools, grate the Asiago and Parmigiano Reggiano cheeses. In a large bowl, use a fork to mash the roasted broccoli into smaller pieces, ensuring the mixture is not too smooth but still holds its shape. If the stems of the broccoli are too tough, chop them finely with a knife and add them to the mix. Add the grated cheeses, marjoram leaves, and one egg. Mix everything together, adding a pinch of salt to taste.
Step 4: Form the Nuggets
Once the mixture is well combined, wet your hands slightly with water to avoid the mixture sticking. Shape the mixture into 18 nugget-sized portions. Place each nugget onto a tray lined with parchment paper.
Step 5: Make the Batter
In a separate bowl, combine the all-purpose flour and water to create a smooth batter. The consistency should be thick enough to coat the nuggets but not too runny. If necessary, adjust the amount of water until you achieve the desired texture.
Step 6: Fry the Nuggets
Heat sunflower oil in a frying pan or deep fryer to 180°C (350°F). Dip each nugget into the prepared batter and carefully fry them in small batches to avoid overcrowding. Fry each nugget for about 3-4 minutes, or until golden brown and crispy on all sides. Once fried, transfer the nuggets to a paper towel to drain any excess oil.
Step 7: Prepare the Turmeric Sauce
While the nuggets are frying, make the accompanying turmeric sauce. Place the leftover broccoli stems and scraps in a tall glass, along with a tablespoon of extra virgin olive oil and a little water (about 2 tablespoons). Using a hand blender or immersion blender, puree the mixture until smooth. Add a pinch of fine salt and ground turmeric to taste. Mix everything thoroughly and set aside.
Step 8: Serve
Arrange the freshly fried broccoli nuggets on a serving plate. Drizzle the turmeric sauce over the nuggets or serve it on the side as a dipping sauce. Finish with a light drizzle of extra virgin olive oil for a smooth, rich finish.
Tips:
- For extra flavor, you can experiment with other spices like garlic powder, onion powder, or cumin in the batter.
- The batter can be made ahead of time and refrigerated for up to a day.
- If you’re looking to make these nuggets a bit lighter, you can bake them instead of frying. Simply coat them in breadcrumbs and bake in the oven at 180°C (350°F) for about 25 minutes, flipping halfway through.
- If you prefer a spicier sauce, feel free to add a dash of chili powder or hot sauce to the turmeric sauce.
Enjoy these delicious, crunchy broccoli nuggets paired with a creamy, tangy turmeric sauce for a snack or appetizer that’s sure to impress!
