Veg
Fried Broccoli
Description
Based on a tempura batter from Seattle chef Edouardo Jordan, an F&W Best New Chef 2016, the coating for this fantastic fried broccoli gets its whisper-thin crunch from cold sparkling water and baking powder. Enjoy the broccoli with a sprinkle of salt and a squeeze of lemon.
Ingredients
- 1 cup mayonnaise
- 1/2 cup parsley leaves
- 1/4 cup apple cider vinegar
- 1/2 preserved lemon, pulp discarded, rind coarsely chopped (see Note)
- Kosher salt
- Pepper
- Canola oil, for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoon baking powder
- 1 1/2 cups sparkling water, chilled
- 10 ounces broccoli crowns, cut into 2-inch florets
Directions
- In a blender, combine the mayonnaise with the parsley, vinegar, preserved lemon and a pinch each of salt and pepper. Process until smooth, about 1 minute. Scrape the dipping sauce into a bowl and refrigerate until ready to serve.
- In a large saucepan, heat 1 1/2 inches of canola oil to 350° over moderately high heat. In a medium bowl, whisk the flour with the cornstarch, baking powder and 2 teaspoons of salt. Whisk in the sparkling water until a smooth batter forms.
- Working in batches, dip the broccoli in the batter, shaking off the excess, and fry until lightly browned and crisp-tender, about 4 minutes. Drain the fried broccoli on a wire rack or paper towels and season generously with salt. Serve immediately, with the dipping sauce.
