Crispy Vegan Broccoli with Spicy Special Sauce

I’m really excited about this recipe, because although it might not be as healthy as a $14 kale salad, it’s amazing and makes for a great party appetizer, or even a meal on its own with a side of rice. I usually end up making the same boring broccoli, and I was getting bored of it so I took some inspiration from a dish I had out at a restaurant years ago and created a vegan version. This would definitely work well with cauliflower too.

image1 (7).jpeg

Prep time: 5 minutes

Cook time: 15-20 minutes

Serves: 4


For the Batter

  • 1 C all purpose or gluten free flour
  • 3/4 C cornstarch
  • 1 C seltzer/club soda
  • 1 tsp white vinegar or ACV
  • 2 tbsp sriracha
  • Pinch of salt

For the broccoli

  • 1 head broccoli, cut into florets
  • 3 C panko bread crumbs
  • Vegetable oil for frying

For the special sauce *

  • 3/4 vegan mayo
  • 2 tbsp sriracha
  • 1 tbsp chili garlic sauce ** (optional)
  • Minced cilantro, parsley or chives (optional)

*Feel free to adjust the proportions of the sriracha and chili sauce. I recommend adding it gradually and continually tasting it until its as spicy as you like.

**Huy Fong foods, the company that produces the sriracha that we know and love also makes a chili garlic sauce that can typically be found in the same section.


  1. In a large mixing bowl, combine the flour and cornstarch.  After incorporating your wet ingredients, it should have the consistency of pancake batter, but if it’s too thick just add a bit more seltzer. Put the panko to a separate, shallow dish, and set both aside.
  2. Next, Add 3 inches of oil in a medium-sized, deep pot over medium high heat. Frying in a pot allows you to use less oil than you would with a large pan.
  3. While the oil is coming to temperature, start cutting your broccoli into florets. Some pieces will be bigger than others, and that’s okay! Check if the oil is hot by adding a small drop of batter. If it begins to bubble up and sizzle immediately, you’re good to go.
  4. When coating the broccoli in the batter, I found it less messy and easier to use the stalks as a handle. Dip the tops being sure to shake off the excess, and once again using the stalk, press the tops into the panko until they’re thoroughly coated.
  5. Carefully drop into the hot oil, and fry until golden brown. Remove with a slotted spoon and layer some paper towels on a baking sheet to absorb excess oil from the fried broccoli, and once it seems like there’s no more oil dripping, transfer them to clean, dry paper towels so they stay crispy. Avoid piling them on top of one another, otherwise they’ll steam and become soggy.
  6. While your broccoli is frying, mix up your special sauce ingredients. Once all of the broccoli is fried, plate it, drizzle with the sauce and garnish with herbs. Keep the remaining sauce on the side, because people are definitely going to want to dip!

Serve immediately and enjoy!


And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!

Author: Amanda Spinosa

Amanda Spinosa is a vegan illustrator, animal rights advocate and mother to two adopted dogs, Ludo and Sasha. She is born and raised in the Hudson Valley of New York where she spends much of her time hiking, foraging, experimenting with plant-based recipes and volunteering at the Woodstock Farm Sanctuary. Amanda is also an avid gardener and grows her own food during the summer months.