Step 1

Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.

Step 2

Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.

Step 3

Put the panko in a separate bowl.

Step 4

Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.

Step 5

Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.