Crispy Broccoli Nori Salt (Print Version)
# Ingredients:
→ Broccoli
01 -
170g of broccoli florets
02 -
15g of pastry flour
→ Batter (with mayo option)
03 -
22g of Japanese mayo
04 -
105ml water
05 -
48g of pastry flour
06 -
30g of potato starch
07 -
6g of aonori (seaweed flakes)
08 -
1/4 tsp salt
09 -
1/8 tsp black pepper
→ Batter (with vinegar option)
10 -
80-105ml of cold still or sparkling water
11 -
20ml vinegar
12 -
48g of pastry flour
13 -
30g of potato starch
14 -
6g of aonori (seaweed flakes)
15 -
1/4 tsp salt
16 -
1/8 tsp black pepper
# Instructions:
01 -
Chop off the florets from the stem. Cut into bite-sized pieces. Rinse well and dry completely. Put the broccoli in a bowl with 15g of pastry flour. Cover the bowl and shake it until the broccoli is lightly coated with the flour.
02 -
In a bowl, stir together the pastry flour, potato starch, aonori, salt, pepper, and water. If the mixture looks too thick, mix in another spoonful of water. The batter should be slightly thinner than pancake or tempura batter.
03 -
Pour oil into a frying pan and heat it up to 160-170°C. Dip each broccoli piece into the batter, then place them carefully in the hot oil. Fry for 1-2 minutes on one side, flip, and cook the other side until golden. Remove them and lay on a rack to let the oil drain off.
04 -
Serve while still hot and enjoy right away.
# Notes:
01 -
Using cold sparkling water makes the batter super light and crispy.