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.
Slideshow:More Broccoli Recipes
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)
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
How to Make It
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.
The dipping sauce can be refrigerated for 3 days.
Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialty food shops.
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