Broccoli Rabe Fritto Misto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A cousin of regular broccoli, broccoli rabe is smaller, more tender, and more assertive in flavor. Frying it quickly with a crispy tempura batter and serving with a squeeze of lemon is a great way to enjoy its robust character. Ingredients:
1 cup flour |
2/3 cup cornstarch |
1/2 teaspoon cayenne |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
3 tablespoons olive oil |
about 6 cups vegetable oil for frying |
3 large egg whites, at room temperature |
8 ounces broccoli rabe, ends trimmed |
kosher salt to taste |
1 lemon, half sliced thinly and half cut into wedges |
Directions:
1. Combine flour, cornstarch, and spices in a medium bowl. In another bowl, mix olive oil with 1 1/2 cups cold water. Slowly whisk into flour mixture until smooth. Cover and chill at least 1 hour.
2. Pour 2 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer and heat over high heat to 375°, then reduce heat to medium to maintain temperature.
3. Meanwhile, whisk whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter.
4. Dip 1 stalk broccoli rabe at a time into batter, then carefully lower into hot oil. Cook, turning once, until golden, about 5 minutes. Transfer to a paper towel-lined baking sheet. Sprinkle with salt while warm. Dip and fry lemon slices the same way. Serve both warm or at room temperature with lemon wedges.
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