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.


1 cup cornstarch
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups ice water
  Peanut or canola oil
2 bunches Earthbound Farm Organic Broccolette (florets only, with any small green leaves removed)
  Sea salt


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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