Crispy Broccoli Tempura with Garlic Aioli (Print Version)

# 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:

01 - In a small bowl, stir together everything listed for the garlic parmesan aioli. Leave it aside for later.
02 - In a large pan, pour in canola oil about an inch deep. Heat it on medium-high until it hits 400°F.
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.
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.
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:

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