Fried broccoli bites coated in a crispy tempura batter served with a zesty garlic parmesan aioli. This simple dish only takes 30 minutes and makes a delicious appetizer or side dish.
The Inspiration
This recipe is inspired by a fried broccoli appetizer I had at Mediterra in Princeton, NJ. It was served with a caper lemon aioli and surprisingly delicious.
Since I don't use capers often and didn't want to create a recipe where you only use one tablespoon of capers, I made this with a garlic parmesan aioli instead.
Why You'll Love this Recipe
- It's a quick appetizer or side dish to pair with any meal!
- The texture of tender broccoli contrasts perfectly with the crispy tempura.
- The garlic parmesan aioli brightens up the dish from the umami parmesan and tangy lemon.
Fried Broccoli Tempura Ingredients
- Broccoli- fresh is best. I have not tried frozen broccoli. It may work, you just need to thaw and squeeze out the excess liquid.
- All purpose flour- for the batter.
- Water- ice cold water is best to reduce gluten development.
- Oil- any neutral high heat oil will work. I used canola oil.
- Parsley- to garnish. totally optional.
- Mayonnaise- I haven't tried it, but you could try Greek yogurt to make it healthier.
- Garlic- fresh is best, or use ¼ teaspoon garlic powder.
- Dijon mustard- for a hint of sharpness and to round out the flavors.
- Lemon- we're using the zest and juice to brighten up the creamy mayo. Fresh lemon juice is best!
- Parmesan cheese- or pecorino romano cheese.
- Salt & pepper
How to Make Fried Broccoli Tempura
- Make the garlic parmesan aioli.
- Heat a skillet with oil and make the batter.
- Coat the broccoli in batter.
- Fry the broccoli and serve with aioli, parmesan, and lemon zest on top.
Tasty Tips
- Don't overmix the batter. Small clumps are fine. Overmixing will encourage gluten development, which we don't want. Instead, we want to keep the coating light and fluffy.
- Use ice cold water. This will reduce gluten development.
- Try this with other vegetables like cauliflower, green beans, asparagus, or brussels sprouts. Cooking times will vary.
FAQs
How do I reheat fried broccoli?
Fried Broccoli is best eaten fresh but you can reheat leftovers in the air fryer at 400°F for 5-6 minutes or refry in oil at 400°F for 3-5 minutes, flipping halfway.
Fried Broccoli Tempura with Garlic Parmesan Aioli
Fried broccoli bites coated in a crispy tempura batter served with a zesty garlic parmesan aioli. This simple dish only takes 30 minutes and makes a delicious appetizer or side dish.
Ingredients
Fried Broccoli Tempura
- ½ pound broccoli cut into bite sized pieces
- 1 cup all purpose flour
- 1 cup ice cold water
- kosher salt and black pepper to taste
- canola oil for frying
- 1 teaspoon parsley chopped
Garlic Parmesan Aioli
- ⅓ cup mayonnaise
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon parmesan cheese grated
- kosher salt and black pepper to taste
Instructions
- In a small bowl, mix the garlic parmesan aioli ingredients and set aside.
- In a wide skillet, heat 1 inch of oil on medium high heat to 400°F.
- While the oil is heating up, prepare the batter. In a small bowl, mix flour, cold water, salt, and black pepper together. The tempura batter should be the consistency of thin pancake batter and small clumps are fine. Add 1 tablespoon of water at a time if it's too thick, or 1 tablespoon of flour at a time if it's too thin.
- Dip the broccoli florets into the batter and let the excess drip back into the bowl.
- Fry for 3-5 minutes on each side then drain on a wire rack. Season with salt and repeat with remaining broccoli.
- Spread the garlic parmesan aioli on a plate and place the broccoli on top. Garnish with lemon zest, lemon juice, parmesan cheese, and parsley.
Notes
- Nutrition estimate does not include oil absorbed during frying.
Nutrition Estimate
Calories: 267kcalCarbohydrates: 28gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 9mgSodium: 165mgPotassium: 223mgFiber: 2gSugar: 1gVitamin A: 378IUVitamin C: 52mgCalcium: 50mgIron: 2mg
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