Broccoli Tempura with Garlic Aioli (Print Version)
# Ingredients:
→ Tempura Batter
01 -
1/2 pound broccoli, cut into bite-sized pieces
02 -
1 cup all-purpose flour
03 -
1 cup ice cold water
04 -
Kosher salt and black pepper to taste
05 -
Canola oil for frying
06 -
1 teaspoon parsley, chopped
→ Garlic Parmesan Aioli
07 -
1/3 cup mayonnaise
08 -
1 clove garlic, minced
09 -
1/2 teaspoon Dijon mustard
10 -
1/2 teaspoon lemon zest
11 -
1 teaspoon lemon juice
12 -
1 tablespoon parmesan cheese, grated
13 -
Kosher salt and black pepper to taste
# Instructions:
01 -
Combine all garlic parmesan aioli ingredients in a small bowl and set aside.
02 -
Heat 1 inch of canola oil in a wide skillet over medium-high heat to 400°F.
03 -
Mix flour, cold water, salt, and pepper to create a thin pancake batter consistency. Small clumps are fine. Adjust thickness with water or flour as needed.
04 -
Dip broccoli florets in batter, letting excess drip off. Fry 3-5 minutes per side until golden. Drain on wire rack and season with salt.
05 -
Spread aioli on plate, top with fried broccoli. Garnish with lemon zest, lemon juice, parmesan cheese, and parsley.
# Notes:
01 -
Nutrition estimate excludes oil absorbed during frying.
02 -
Batter should be consistency of thin pancake batter.