Crispy and delicious tempura broccoli florrets coated in a light and airy tempura batter then deep fried to a golden perfection coat. Serve as a snack or appetizer near your favorite dipping sauce.
Coat the broccoli in a thin layer with cake flour.
8 oz Broccoli, ¾ cup Cake Flour
Mix an egg with sparkling water.
1 Egg, ¾ cup Sparkling Water
Over the egg mixed with sparkling water, gradually add the flour you have left over from the first step. Mix continuously and incorporate it gradually.
Take another saucepan and pour frying oil in it so that it is about 2-3" high. Heat the oil to a temperature of 350°F.
Vegetable Oil
After this, soak the broccoli florets in the egg mix and immediately after that in the hot oil.
Repeat the last step until you finish all the broccoli florets.
Put the tempura broccoli on a mesh splatter screen to drain all the excess oil.
Serve near your favorite dipping Asian sauce.
Quick Note
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Notes
Before you start cooking broccoli tempura, make sure the oil has reached the optimal temperature. This should be 350F.
The secret to a special crust is in the high difference between the tempura butter and the hot oil. For this reason, consider adding the ingredients from the refrigerator and even adding ice to the sparkling water to reduce the temperature even more.
After each round of frying the broccoli, make sure the oil temperature has returned to an optimal one.
At the end, when you put the broccoli to drain the excess oil, make sure they don't overlap. Otherwise, their crust will soften.