How to make
Cut the broccoli into small or medium-sized florets.
Wash and boil them for about 10 minutes in boiling salted water. The florets should not be completely soft, so be careful not to overcook them.
You can also steam the broccoli for 15-20 minutes, which is the better option, as long as you have such an appliance.
For the tempura breading, beat the egg yolk with the salt and sugar, then pour the water and mix well. Pour the flour along with the baking powder in parts while constantly beating with a wire whisk.
Add the crushed ice and mix again until smooth.
This tempura breading should be ice cold, so if the broccoli is not ready yet, put it in the refrigerator until it's time to fry it.
Heat more oil in a deep frying pan over high heat.
Dip the broccoli in the tempura and let it fry in the pan.
This type of breading does not require achieving a dark golden color.
You should not fry a lot of broccoli at the same time, so that the temperature of the oil does not drop.
If the breading starts to warm up, put a cube of ice inside, preferably a large one, so that it does not melt quickly and dilute the consistency of the tempura.
Remove the finished breaded broccoli and place them on kitchen paper, then transfer them to a serving platter and serve them with your favorite sauce. I served them with Romesco sauce.
Enjoy my broccoli tempura.
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