Cooked - (To try) (Side) Broccoli Tempura

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Home Pricing Community My Recipes

(To try) (Side) Broccoli Tempura

4.0

1 large head broccoli

1 cup all-purpose flour

2 tbsp cornstarch (makes it crispier)

¾ tsp kosher salt

1 cup ice-cold sparkling water

½ tsp baking powder (extra lightness)

Neutral oil (vegetable, canola, avocado)

Prep the broccoli Cut into medium florets — not huge, not tiny. Optional (recommended) quick blanch: This helps broccoli cook through without over-frying.

Boil water

Add broccoli for 1 minute

Drain immediately

Pat very dry

Heat the oil - Heat oil in a deep skillet or pot to 350°F.
Make the batter (don’t overmix!) - In a bowl, combine: Flour, Cornstarch, Salt, Baking powder. Pour in the ice-cold sparkling water. Stir gently with a fork or chopsticks. Batter should look lumpy — that’s perfect.
Fry the broccoli. Working in small batches, Dip florets into batter, Let excess drip off, Carefully lower into hot oil, Fry 2–3 minutes until Light golden And Crisp and airy. Remove to a rack or paper towels.
Serve immediately. Tempura is best right away while crunchy.
Simple Dipping Sauce (Optional but great) Mix together: 2 tbsp soy sauce, 2 tbsp water, 1 tbsp rice vinegar or lemon juice, 1 tsp honey or sugar. Or just serve with sweet chili sauce.
Tip: Cold batter is everything
Tip: Don’t overcrowd the pan
Tip: Keep oil around 350°F (too cool = soggy)
Tip: Eat fresh — tempura doesn’t stay crispy long

Course🍤Appetizer

Diets🥕Vegetarian...

CategoryTempura

Cuisine🇯🇵Japanese

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 24 weeks ago

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