Ingredients:

  • large heads Fresh Broccoli Florets (about 450g), cut into uniform, bite-sized pieces
  • cups Neutral Oil (Canola or Vegetable), for frying
  • cup Ice-Cold Sparkling Water
  • ¾ cup All-Purpose Flour
  • ¼ cup Cornstarch (Cornflour)
  • ½ teaspoon Fine Sea Salt (for batter)
  • ½ cup Grated Parmesan Cheese (freshly grated is best)
  • tablespoon Lemon Zest
  • Pinch of Sea Salt (for dust)

Instructions:

  1. Wash and thoroughly dry the broccoli florets. Ensure they are completely dry to prevent oil splatter during the process of making this Fried Broccoli.
  2. Pour oil into the deep, heavy-bottomed pot to a depth of about 1.5 inches. Heat the oil to exactly 350°F (175°C) using a deep-fry thermometer.
  3. While the oil heats, combine the grated Parmesan, lemon zest, and a pinch of sea salt in a small bowl to create the Parmesan Dust. Set aside.
  4. In a medium bowl, whisk together the flour, cornstarch, and salt. Pour in the ice-cold sparkling water all at once. Whisk just until barely combined; lumps are welcome! Do not overmix.
  5. Carefully drop about one-third of the dry broccoli into the hot oil. Fry for 1.5–2 minutes until slightly pale green and just tender (the first fry). Remove immediately and drain briefly on paper towels.
  6. Return the oil temperature to 375°F (190°C). Dip the blanched broccoli into the batter, letting excess drip off. Fry in small batches for 1–2 minutes until deep golden brown and shatteringly crisp.
  7. Immediately transfer the crisped broccoli to a wire cooling rack set over a baking sheet. While still piping hot, toss generously with the prepared Parmesan Dust mixture.
  8. Serve immediately while the texture is at its absolute peak.