Paleo Fried Broccoli with Desiccated Coconut
Experience a delightful twist on a classic side dish with our **Paleo Fried Broccoli with Desiccated Coconut**. This recipe takes tender, bite-sized broccoli florets and elevates them with a crispy, golden coating made from almond flour, fragrant garlic powder, and just the right touch of warming paprika. The real magic happens with a layer of desiccated coconut, which adds a unique, nutty crunch to every bite. Fried to perfection in coconut oil, this dish is not only gluten-free and Paleo-friendly but also packed with flavor and texture. Ready in just 30 minutes, it’s an ideal choice for a quick snack, appetizer, or a standout side dish to complement any meal. Serve hot and enjoy a healthy yet indulgent treat that’s sure to impress!
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Recipe Information
Ingredients
- 400 grams Broccoli florets
- 60 grams Desiccated coconut
- 50 grams Coconut oil
- 2 large Eggs
- 100 grams Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Clean and cut the broccoli into bite-sized florets.
Bring a pot of water to boil, add a pinch of salt, and blanch the broccoli florets for 2 minutes. Drain and pat dry thoroughly with a kitchen towel.
In a shallow bowl, mix almond flour, garlic powder, salt, black pepper, and paprika together.
In a separate bowl, beat the eggs until well combined.
Place the desiccated coconut on a separate plate.
Heat the coconut oil in a large frying pan over medium heat.
Dip each broccoli floret into the beaten eggs, allowing any excess to drip off.
Coat the floret with the almond flour mixture, pressing lightly to ensure it sticks.
Roll each floret in the desiccated coconut until it's fully coated.
Place the coated broccoli florets in the hot frying pan. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Use a slotted spoon to transfer the florets to a paper towel-lined plate to drain excess oil.
Serve hot and enjoy the crunchy and flavorful Paleo Fried Broccoli with Desiccated Coconut.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 13.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 487 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
