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Romanesco nuggets with BBQ dipping sauce

Veggies
75%
Time
30 minutes
Servings
4

Romanesco is a truly special vegetable — not only perfect as a side dish, in soups, or tossed into fresh salads, but also as the surprising star of something completely unexpected: nuggets!
It’s the best of both worlds: a delicious, crispy snack with a healthy veggie twist — and we’re here for it!
For this recipe, Romanesco florets are breaded with panko and fried until irresistibly golden and crunchy. Serve them with a homemade BBQ dipping sauce, and you’ve got an appetizer that's perfect for sharing — fun, flavorful, and sure to impress.
At my last home party, these Romanesco nuggets disappeared in no time and had everyone asking for more. 

lets get
cooking

Ingredients
  • 1 romanesco
  • 2 eggs
  • 100 grams (3.5 ounces) cornflour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika powder
  • 1 teaspoon onion powder
  • 150 grams (5.3 ounces) panko
  • Pepper and salt
  • Sunflower oil for frying (a deep fryer can also be used)
Dressing ingredients
  • 200 ml (1.2 cups) ketchup
  • 1 teaspoon sriracha
  • 3 teaspoons soya sauce
  • 2 teaspoons mustard
  • 2 teaspoons sugar
  • 2 teaspoons white wine vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon garlic powder
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JoorKitchen
Preparation
  • It all starts with making the BBQ dipping sauce. Put all the ingredients in a saucepan and stir well. Place the pan over medium-high heat until the sauce starts simmering. Lower the heat and let the BBQ dipping sauce gently simmer for 5 more minutes until you have a nice thick sauce.
  • Cut the Romanesco into florets. Don’t cut them too small and try to cut them more or less the same size.
  • Beat the eggs in a bowl. Put the cornflour in a second bowl and add the herbs before seasoning with pepper and salt. Pour the panko in a third bowl. Then arrange the bowls in the following order: cornflour, eggs, panko.
  • Heat a frying pan with 1 cm (0.4 inches) sunflower oil at medium-high heat or turn the deep fryer on to 180 degrees Celsius (356 degrees Fahrenheit).
  • Now use your own homemade breading line: start by dipping the Romanesco florets one by one through the cornflour until the florets are completely covered. Next, dip them in the eggs until the florets are completely covered with egg. Last but not least, it is panko time. Repeat the same process with the panko until the florets are once again completely covered. Then put the florets in the frying pan (deep fryer) or to get that extra thick nugget: repeat the egg and panko process once more. 
  • Using a deep fryer your nuggets will be ready in a few minutes. Using a frying pan you have to stir the breadcrumbs so each side is fried about 1-2 minutes until golden brown. Then remove the florets from the pan and let them drain on kitchen paper.
  • Serve the romanesco nuggets with the BBQ dipping sauce.

Contributor
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JoorKitchen