Broccoli Cauliflower Crispy Snack Bites

Broccoli Cauliflower Snack Bites are crispy and delicious…perfect for anytime snacking…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This veggie flower pops recipe is vegan and appeals to kids too. Another great way to make kids eat veggies …

The recipe is super simple and can be made by experts and beginners alike.  It can be made ahead and stored in the fridge to be fried later.

Ideal for tea time snack, starters and party finger food this recipe fits in anywhere anytime.

Follow the link below for the video:

Veggie Flower Pops Recipe                   Serves 3 to 4

Ingredients:

Broccoli florets (popcorn size) – 20 to 24

Cauliflower florets (popcorn size) – 12

All purpose flour/Maida – 4 tbsp

Corn flour – 4 tbsp

Salt – to taste

Fresh bread crumbs – 1 ¼ cup or as needed

Vegetable oil – for deep frying

For FLAVOURING

Oregano (dried) – 1 tsp (heaped)

Chili flakes – ½ tsp

Garlic powder – ½  tsp

White pepper powder – ½ tsp

Method:

1.    Cut the broccoli and cauliflower into florets. Wash them. Cook in salted water till half done. Drain and keep aside to cool.

2.    In a bowl, take 2 tbsp each of corn flour and all purpose flour. Add in the ingredients For FLAVOURING.  Add in salt. Mix well.

3.    Add in the cauliflower and broccoli pieces. Toss to coat them with the flour mix. Remove them from the bowl and keep aside.

4.    In the same bowl, add the remaining corn flour and all purpose flour. Pour in enough water and beat to make slurry.

5.    To assemble: keep the bread crumbs, slurry and the veggies side by side. Drop a few of the veggie pieces into the slurry at a time. Coat well and then shake off the excess from each piece before dropping them into the crumbs. Coat the veggies with the bread crumb and keep aside. Repeat for all the remaining pieces.

6.    Once they have been crumb coated, let them rest in the fridge for half an hour before frying. They could be stored in an airtight box in the fridge for a few days too.

7.    Fry the pops in medium hot oil till they turn golden and crispy. Drain on absorbent paper.

8.    Serve the pops hot with ketchup or mayo.

© Rinki’s Kitchen