Broccoli Fritto

By

Tempura and punchy toppings-spicy aioli, Parmesan-amplify broccoli's hearty bite.
Note: could use other veggies, too

From Epicurious

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  • 4

Ingredients

  • 2 heads broccoli
  • 1/4 c. mayo
  • 1/4 c. chopped pickled hot peppers (like jalapeño)
  • 2 Tbsp. liquid from peppers
  • salt
  • black pepper
  • Canola oil (for frying)
  • 1 3/4 c. rice flour
  • 1 1/2 c. ice water
  • 1/2 c. chopped fresh basil
  • 1/2 c. finely grated Parmesan
  • (Try other veggies, too - cauliflower, carrots)

Preparation

Step 1

Clean and trim broccoli into florets no bigger than 1" wide.

Blend mayo with hot peppers and liquid. Add salt and pepper to taste. Set spicy aioli aside. (Note: this was pretty runny.)

Heat 4" canola oil in 3-qt. saucepan until water sizzles on the surface.

Mix flour and water in a bowl until just combined; a few lumps are okay. (Note: this was pretty thick. Might want to thin just a touch.)

Coat broccoli florets with batter, then set (don't drop) them into the oil. Don't let them stick to one another. Fry for about 2 minutes, until crispy (and, my note, slightly golden in spots). Drain on a paper bowl and hit them with salt, much as you would do French Fries.

Place broccoli on platter, then top with aioli, basil and Parm. (Note: I served aioli separately.)

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