Ingredients

Step by step

1. Break your broccoli into small florets – not too big, otherwise they won’t cook when you fry them.
2. Pour your OGGS Aquafaba into a clean bowl and whisk with an electric hand whisk until it forms stiff peaks and doesn’t shift in the bowl. This will take about 3 minutes on a high speed.
3. Add the flour, cornflour, milk, chilli sauce, garlic, lemon, a pinch of salt and pepper into the whisked aquafaba and gently fold everything together. The aquafaba will deflate slightly, but that’s okay, it should still be lovely and thick.
4. Start heating up the oil in a frying pan over a medium heat, until it begins to simmer and sizzle.
5. Pop the florets into the aquafaba batter and give them a good stir to ensure they’re fully coated in a thick layer. This will be easier than dunking them individually.
6. Next, use a spoon to gently lower the coated broccoli into the piping hot oil,and sprinkle the breadcrumbs on top as they cook. Turn them every two minutes to make sure each side is golden and that they don’t stick to the pan.
7. After about 6-7 minutes of frying (and if you’re happy with how crispy they are), pop them onto a piece of kitchen roll to soak up any excess oil.
8. Now for the sticky sauce. Pop all the liquid ingredients into a bowl and mix well. Spoon this over the top of the broccoli while it’s still warm to glaze. Sprinkle over the chives and peanuts, and serve with lime wedges, if you like.