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Crispy Broccoli Tempura with Garlic Aioli

Featured in Tasty Appetizers.

This light and Crispy Broccoli Tempura with a tangy Garlic Parmesan Aioli blends the best of Japanese frying and Italian-inspired dipping. Fresh broccoli florets are coated in a delicate batter, fried to perfection, and served with a creamy sauce bursting with garlic and parmesan. While you'll need to deep fry, the steps are simple and take about 30 minutes. Use ice-cold batter and watch your oil temperature for the best texture. Expect a balance of perfectly crunchy broccoli and flavorful sauce.
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punchofyummy
Updated on Wed, 05 Mar 2025 21:42:31 GMT
Freshly fried crispy broccoli tempura paired with creamy parmesan garlic aioli. Pin it
Freshly fried crispy broccoli tempura paired with creamy parmesan garlic aioli. | pinchofyummy.com

Discover the art of crispy Japanese broccoli tempura paired with creamy garlic parmesan aioli. This elevated appetizer transforms simple broccoli into golden, crispy bites with a light-as-air coating. The fusion of traditional tempura technique with Italian-inspired aioli creates an irresistible combination of textures and flavors.

Key Ingredients

  • Broccoli: Fresh florets with tight, bright green heads
  • All-Purpose Flour: Creates the signature tempura coating
  • Ice Water: Essential for achieving crispy, delicate batter
  • Neutral Oil: High-heat oil for proper frying
  • Fresh Garlic: Adds depth to the aioli
  • Quality Mayonnaise: Base for the creamy dipping sauce
  • Parmesan Cheese: Brings umami to the aioli

Preparation Method

Prepare the Broccoli:
Cut into even florets, dry thoroughly. Set up frying station with deep pot and thermometer.
Mix the Batter:
Combine flour with ice water using minimal stirring. Maintain small lumps for proper texture.
Frying Technique:
Heat oil to 400°F. Dip florets in batter, fry until golden. Work in small batches for 3-4 minutes each.
Make the Aioli:
Blend mayonnaise, minced garlic, grated Parmesan, Dijon, and lemon juice until smooth.
Golden fried broccoli tempura paired with a rich garlic parmesan aioli sauce. Pin it
Golden fried broccoli tempura paired with a rich garlic parmesan aioli sauce. | pinchofyummy.com

Serving Instructions

Serve tempura immediately while hot and crispy. Arrange around aioli dipping sauce. Garnish with Parmesan shavings and fresh herbs if desired.

Recipe Variations

Adapt using cauliflower or green beans. Add sesame seeds to batter for extra texture. Try Asian-fusion aioli with wasabi and soy sauce.

Storage Tips

Best served fresh. If needed, keep warm at 200°F on wire rack. Avoid stacking. Aioli keeps refrigerated for three days.

Light and crunchy broccoli tempura with a savory garlic parmesan aioli dip. Pin it
Light and crunchy broccoli tempura with a savory garlic parmesan aioli dip. | pinchofyummy.com

Frequently Asked Questions

→ Why does the batter need cold water?
Using ice-cold water keeps the batter airy and prevents too much gluten from forming, giving you a light, crispy coating.
→ Can the garlic aioli be prepped ahead?
Absolutely! You can make the aioli up to 48 hours in advance and store it in the fridge. The flavors actually get more intense over time.
→ How can I keep the oil at the right temperature?
A thermometer is your best friend here. Fry in small amounts, and let the oil get back to 400°F before starting another batch.
→ Will frozen broccoli work for this?
Fresh broccoli is ideal since frozen ones can release too much liquid. If you only have frozen, make sure they’re thawed and dried well first.
→ What’s the trick to keep it crispy?
Skip the paper towels—place fried pieces on a wire rack, and serve them right away to enjoy that crunch!

Crispy Broccoli Tempura with Garlic Aioli

Golden fried broccoli with a crunchy coating and a rich, garlicky aioli that combines Japanese and Italian flavors in one tasty bite.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Amelia

Category: Tasty Appetizers

Difficulty: Intermediate

Cuisine: Japanese-Italian Fusion

Yield: 4 Servings (1/2 pound of tempura broccoli)

Dietary: Vegetarian

Ingredients

→ Tempura Batter

01 1 cup of icy cold water
02 1 teaspoon finely chopped parsley
03 1/2 pound of broccoli, cut into smaller pieces
04 A cup of regular, all-purpose flour
05 Canola oil for frying
06 Salt and freshly ground black pepper, add to your liking

→ Garlic Parmesan Aioli

07 A tablespoon of grated Parmesan cheese
08 1/2 teaspoon of lemon zest
09 1/3 cup of mayonnaise
10 A minced garlic clove
11 1/2 teaspoon of Dijon mustard
12 1 teaspoon of fresh lemon juice
13 Salt and pepper, season as desired

Instructions

Step 01

In a small bowl, stir together everything listed for the garlic parmesan aioli. Leave it aside for later.

Step 02

In a large pan, pour in canola oil about an inch deep. Heat it on medium-high until it hits 400°F.

Step 03

In a bowl, mix together flour, icy water, and a pinch each of salt and pepper. Aim for a thin, pancake-like texture. A few lumps are okay! Add water or flour to tweak if needed.

Step 04

Dunk the broccoli pieces into the batter, letting the extra batter drip off. Fry them in small batches for 3-5 minutes per side until the color turns toasty golden. Rest them on a cooling rack and sprinkle some salt over the top.

Step 05

Spread the aioli on a plate, arrange the crispy broccoli on top, and give it a pop of flavor with some lemon zest, juice, grated Parmesan, and a bit of chopped parsley for garnish.

Notes

  1. Calories from oil absorption aren’t included in these nutrition numbers.
  2. The batter’s texture should be smooth but noticeably thinner than typical pancake batter.

Tools You'll Need

  • A large skillet
  • A rack for cooling off the fried food
  • Mixing bowls, preferably small ones
  • A thermometer to check the oil’s heat

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (Parmesan cheese)
  • Contains eggs due to the mayonnaise
  • Uses wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 267
  • Total Fat: 15 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g