Crunchy fried broccoli is delicious with a squeeze of lemon juice and tartar sauce. This is a great appetizer.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 large egg, refrigerated
- 1 cup ice-cold water, divided
- 1 cup all-purpose flour
- 1⁄4 tsp. ground black pepper
- 3⁄4 lb. broccoli
- 1⁄4 cup flour
- 4 cups vegetable oil
- 1 medium lemon, cut in wedges
- 1⁄4 cup tartar sauce
- Make the tempura batter by combining the egg with 3⁄4 cup cold water. Slowly stir in the flour, adding as much of the remaining 1⁄4 cup of water as is necessary, until the batter has the thin, runny consistency of pancake batter. Add the black pepper. Do not worry about lumps of flour in the batter. Set aside.
- Steam the broccoli and drain thoroughly. Chop into pieces so that approximately 1 inch of the stalk is connected to each floret. This will make it easier to keep the broccoli from sliding off the dipping fork into the hot oil. Lightly dust the broccoli with the flour.
- Heat the oil in a large pot set over medium-high heat, making sure it is not more than half full. To cook, place a broccoli piece on a skewer or fork and coat with batter. Feel free to use your fingers to lightly cover the broccoli with the batter. Dip into the hot oil and cook briefly until the coating turns golden brown. Drain on paper towels or a tempura rack. Serve with lemon wedges and tartar sauce.