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.