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Saladitas Deep Fried Broccoli Florets

Saladitas Deep Fried Broccoli Florets


6 oz Saladitas
1 lb Broccoli florets
2 eggs Eggs
1 cup Flour
1 pinch Salt
1 lb Tomatoes
3 cloves Garlic
1 Tablespoon Chipotles in adobo
3 oz Onion


  • 1
    Blanch the broccoli florets in boiling salted water, shock in an ice bath, and drain well.
  • 2
    In a food processor blend the Saladitas crackers for about 5 minutes until crumbly.
  • 3
    To make the batter separate the egg whites from the yolks. In a large bowl beat the egg whites to full volume with an electric mixer on high speed. Blend egg yolks a tablespoon of all-purpose flour and a pinch of salt. Fold the egg whites into the yolk mixture.
  • 4
    Lightly dredge the florets in all-purpose flour, dip in the batter and coat with Saladitas crackers crumbs. Immediately deep fry at 350 °F until golden brown. Drain on paper towels.
  • 5
    In a saucepan boil tomatoes, garlic, onion and chipotle in adobo. Blend and season to taste.
  • 6
    Serve broccoli with the chipotle sauce.