Purple sprouting broccoli tempura with wild garlic aïoli
- Georgie Mullen
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as a starter
A little effort
Prep: 15 mins
Cook: 15 mins
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This broccoli tempura recipe works beautifully as a starter or as a snack with a cocktail. It’s a little plate of green magic
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Try Georgie Mullen’s purple sprouting broccoli tempura with wild garlic aïoli, then discover charred purple sprouting broccoli with tahini yogurt and spiced seeds, broccoli stir-fry, gnocchi with crispy purple sprouting broccoli and garlic butter or lemon-crusted salmon with purple sprouting broccoli.
Georgie says: "Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a cocktail. It’s a little plate of green magic."
The secrets to perfectly light, crisp tempura batter are ice-cold sparkling water, to not overmix the batter and to get your oil to the right temperature. To test, drop a small amount of batter into the oil – it should immediately bubble up and float. But if the oil gets too hot, the batter will burn before the broccoli has cooked through. Test the temperature with the first few and you’ll get there. The wild garlic aïoli can be made up to three days ahead.
Purple sprouting broccoli tempura with wild garlic aïoli recipe
Ingredients
Nutrition
-
neutral oil
for frying
-
215g plain flour
-
400ml sparkling water
cold
-
500g purple sprouting broccoli
very large stems sliced in two
WILD GARLIC AÏOLI
-
15-20g wild garlic (depending on how strong you like the flavour)
washed thoroughly
-
175ml mild olive oil
-
1 egg
-
1 tsp dijon mustard
-
1 tbsp fresh lemon juice
-
1 tsp white wine vinegar
Nutrition: per serving
- kcal676
- fat51g
- saturates7g
- carbs38g
- sugars3g
- fibre8g
- protein11g
- salt0.7g
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Method
-
step 1
Start by making the aïoli. Combine the wild garlic and oil in a jug. Use a hand blender to blitz until mostly smooth. Add the egg, mustard, lemon juice, vinegar and a good pinch of salt, then blitz for a minute or so until thick, glossy and pale green. Taste and adjust the seasoning and/or acid, if needed. Chill until ready to serve.
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step 2
Heat 2.5cm depth of oil in a medium pan over a medium heat. Let it warm while making the batter.
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step 3
Combine the flour and a good pinch of salt in a mixing bowl. Whisk as you add the sparkling water until you have a smooth thin batter.
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step 4
Dip each broccoli spear into the batter and coat it well, then gently lower it straight into the hot oil – if the oil is spitting, add a good pinch of salt, which should stop it. Fry 5-6 spears at a time for 3 mins until crunchy and lightly golden on both sides, testing the first few to ensure the batter isn’t frying too quickly, leaving the broccoli uncooked inside. If they cook too quickly, turn down the heat. Remove each one from the oil as it is ready and onto a few sheets of kitchen paper to soak up the excess oil.
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step 5
Pile the broccoli tempura on a plate and sprinkle with sea salt flakes. Serve with the aïoli on the side for dipping.
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Authors
Georgie Mullen
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