A Mouthwatering Recipe from Big Zuu

Posted on 27th September 2021 by Anna Orhanen

Everyone's favourite cheffing grime artist Big Zuu follows his super popular cooking show with a brilliant recipe book. From Sumac Sea Bass to Vegan Doner Kebabs, Big Zuu's Big Eats is jam-packed with dishes that are gloriously creative, fun and filled with vibrant flavours. We are delighted to share a recipe for a delicious deep-fried broccoli with our readers.

The Big Bang Broccoli

Photography by Ellis Parrinder

You know anything that’s called ‘Big Bang’ is going to be peng. I love broccoli, but when it’s deep-fried and covered in sauce with extra sprinkles around the side, I sometimes feel myself becoming the broccoli. Love you brocc.
Serves: 2
Prep: 10 minutes
Cook: 10 minutes


1.5 l vegetable oil, for deepfrying (if using a saucepan; if using a deep-fat fryer
follow manufacturer’s instructions for oil)
2 large eggs, beaten
½ tsp Chinese five spice
60 g cornflour
100 g broccoli or tenderstem
60 g panko breadcrumbs
Flaky sea salt

For the Dipping Sauce: 

100g mayonnaise
1 tbsp hoisin sauce
1 tsp crispy chilli oil
1 tbsp sriracha
2 spring onions, sliced
1 red chilli, sliced


Preheat the oil in a deep-fat fryer to 180°C or heat the oil in a deep saucepan over a medium–high heat to 180°C.
Mix all the dipping sauce ingredients together in a bowl and set aside.

Beat the eggs, five spice and two-thirds of the cornflour together to form a smooth batter. Season with a pinch of salt.

When the oil is hot, working in batches, first toss the broccoli in the remaining cornflour, then coat in the batter and then toss in the breadcrumbs to lightly coat. Carefully place in the oil. Fry for 1 minute, turning if necessary, until the breadcrumbs are golden.

Remove from the oil and drain on kitchen paper.

Season with flaky sea salt, garnish with the spring onions and chilli and serve with the dipping sauce.

Extracted from Big Zuu's Big Eats by Big Zuu (Ebury Press, £22)
Photography by Ellis Parrinder.




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