Broccoli Tempura
This Broccoli Tempura recipe is one of the best ways to make broccoli irresistible. Made with a light, airy, crispy homemade tempura batter and perfectly fried broccoli florets. It's crunchy, easy, and so satisfying!
Servings: 4
Calories: 342kcal
Ingredients
- 300 grams Broccoli Tenderstem or regular broccoli
- Oil for frying High smoke-point neutral flavour oil
For the Batter
- 100 grams Flour All purpose flour
- 30 grams Cornstarch Potato starch
- ½ tsp Salt
- ½ tsp Baking powder
- 1 Egg
- 180 ml Water Ice-cold water
For the Dipping Sauce
- 1 tbsp Soy Sauce Regular all-purpose soy sauce
- 1 tbsp Mirin Japanese rice cooking wine ( optional )
- 1 tbsp Rice vinegar Or Lemon juice
- 1 tsp Brown sugar Or honey
- ¼ tsp Ginger Grated ginger
Instructions
Prepare the Broccoli and Batter Flour
- Rinse broccoli with plenty of water, shake off excess water and pat dry with a clean towel. Cut into bite-sized pieces so they cook evenly. You can also slice the stalks into thin sticks if they are too thick.
- In a large mixing bowl, combine the tempura batter flour ingredients except water.
Coat with Flour and Preheat the Oil
- Dredge each broccoli piece in the flour mixture, then set it aside. Preheat the oil before dipping in the batter.
- Fill the frying pot with oil until it’s about 2-3 inches deep. Heat the oil to around 170-180°C (340-355°F). Use a thermometer if you have one. If it is too hot, the batter will burn, and if it is too cool, it will be greasy!
Dip in the Batter and Fry
- Gently stir in the cold water into the leftover flour mix. Do not overmix, and it’s okay if the batter is a little lumpy. Then dip the broccoli pieces.
- Dip each broccoli piece into the batter, letting any excess drip off. Carefully place them in the hot oil. While frying, sprinkle a little extra batter on top to create a beautiful tempura coating.
- Fry in small batches so the temperature stays consistent. Cook for 2-4 minutes until the batter is crispy. Place on paper towels or a wire rack to drain excess oil.
Make Dipping Sauce and Serve
- Combine dipping sauce ingredients in a small bowl and mix until sugar dissolves. Serve it together while the tempura is warm, fresh, and crispy.
Notes
- Use the right neutral high smoke point frying oils like sunflower, canola, or vegetable oil.
- Why baking powder in the batter? It is added to the tempura batter to make it lighter and crispier. Baking powder releases tiny bubbles when fried, creating that delicate, airy crunch.
Nutrition
Calories: 342kcal | Carbohydrates: 71g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1345mg | Potassium: 538mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1053IU | Vitamin C: 136mg | Calcium: 224mg | Iron: 5mg
