Light & crispy broccoli coated in a nori salted tempura batter. Perfect side dish or snack!
SAVE IT FOR LATER! ↓
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Nori Salted Crispy Broccoli
Ingredients
- 2 cups (170g) broccoli florets
- 2 tbsp (15g) cake flour
Batter (mayo version)
- 1 1/2 tbsp (22g) Japanese mayonnaise
- 7 tbsp (105ml) water
- 6 tbsp (48g) cake flour
- 3 tbsp (30g) potato starch
- 1 tbsp (6g) aonori
- 1/4 tsp salt
- 1/8 tsp black pepper
Batter (vinegar version)
- 5–7 tbsp (80-105) ml cold water / cold carbonated water
- 4 tsp (20ml) vinegar
- 6 tbsp (48g) cake flour
- 3 tbsp (30g) potato starch
- 1 tbsp (6g) aonori
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Remove broccoli stem from florets. Cut the broccoli into bite size pieces. Wash and drain well. Add the broccoli to a container with 2 tbsp of the cake flour. Cover the bowl and shake to coat the broccoli in the flour.
- In another bowl, mix together the cake flour, potato starch, aonori, water, salt and pepper. If the batter is quite thick, add 1 extra tbsp of water. The batter should be slightly looser then tempura or pancake batter.
- Add oil to a pan and heat to 160-170 C(320-338 F). Dip the broccoli into the batter and then carefully place into the oil. Fry for 1-2 minutes and then turn each piece and fry other side until golden brown. Remove broccoli and place on a wire rack to let excess oil drip off.
- Serve immediently and enjoy!
Notes
- Helpful Equipment: tongs, thermometer, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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