Recipes Side Dishes Vegetable Side Dishes Fried Broccoli 5.0 (1) Add your rating & review 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 By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on September 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 25 mins Yield: 6 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. Make Ahead The dipping sauce can be refrigerated for 3 days. Notes 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. Rate it Print