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Broccoli Fritto


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Rate this recipe 4.4/5 (36 Votes)


  • 2 Heads Broccoli
  • 1/4 Cup Mayonnaise
  • 1/4 Cup chopped pickled hot peppers (like Jalapeno)
  • 2 Tablespoons liquid from peppers
  • Salt
  • Black Pepper
  • Canola Oil (for frying)
  • 1 3/4 Cups Rice Flour
  • 1 / 1/2 Cups Ice Water
  • 1/2 Cup Chopped Fresh Basil
  • 1/2 Cup Finely Grated Parmigiano-Reggiano


Adapted from


Step 1

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

For the aioli:
Blend the mayonnaise with the peppers and liquid. Add salt and pepper to taste. Set Aside.

Heat 4 inches of canola oil in a 3 quart saucepan to 360 degrees, or until a drop of water sizzles on the surface.
Mix the flour and water in a bowl until just combined; a few crumbs are okay. That's your tempura batter.
Coat the broccoli florets with the batter, then set (not drop) them into the oil. Don't let them stick to one another. Fry for 2 minutes, until the batter is crispy. Drain the florets on a towel and hit'em with salt (as much as you would French Fries).
Place the broccoli on a platter, the top with--in this order--the aioli, the basil, and the Parmigiano-Reggiano. Eat.


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