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Tempura Broccolette 6 Servings 1 cup cornstarch ½ cup unbleached all-purpose flour 1 ½ tsp baking powder ½ tsp salt 1 ¼ cups ice water Peanut or canola oil 2 bunch Earthbound Farm Organic Broccolette (florets only, with any small green leaves removed) Sea salt
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Tempura Broccolette

Whether you're serving them to company or family, these crisp, light tempura bites will disappear in a flash! The tender broccolette florets tend to burn quickly, so for best results, cook them in small batches and use a thermometer to monitor the temperature of the oil.

Prep time: 0 min | Total time: 0 min | 6 Servings

Ingredients

1 cup

cornstarch

½ cup

unbleached all-purpose flour

1 ½ tsp

baking powder

½ tsp

salt

1 ¼ cups

ice water

Peanut or canola oil

2 bunch

Earthbound Farm Organic Broccolette (florets only, with any small green leaves removed)

Sea salt

Directions

Combine the cornstarch, flour, baking powder, and salt in a bowl and whisk to blend. Add one cup of the ice water and mix with a fork until just combined; add more water if the batter is very thick. It should be about the consistency of heavy cream.

Heat 1-1/2 inches of oil in a deep saucepan over medium heat until hot, 325-335 degrees F on deep-fry thermometer.

Dip the broccolette pieces into the batter. Deep fry the broccolette in small batches until golden, about 2 minutes. Transfer the tempura broccolette to several layers of paper towels to drain and sprinkle with sea salt. Serve hot.

 

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