Crispy Nori Broccoli (Print Version)
# Ingredients:
→ Broccoli
01 -
170g broccoli florets
02 -
15g pastry flour
→ Batter (mayo version)
03 -
22g Japanese mayo
04 -
105ml water
05 -
48g pastry flour
06 -
30g potato starch
07 -
6g aonori
08 -
1/4 tsp salt
09 -
1/8 tsp black pepper
→ Batter (vinegar version)
10 -
80-105ml cold water or chilled sparkling water
11 -
20ml vinegar
12 -
48g pastry flour
13 -
30g potato starch
14 -
6g aonori
15 -
1/4 tsp salt
16 -
1/8 tsp black pepper
# Instructions:
01 -
Break off the broccoli florets from the stem, then cut them into bite-sized chunks. Wash them and let them dry thoroughly. Toss the broccoli in a bowl with 15g of pastry flour. Cover the bowl and shake it to coat the florets evenly with flour.
02 -
Mix the pastry flour, potato starch, aonori, water, salt, and pepper in a bowl. If it seems too thick, stir in a tablespoon of water at a time until the mix runs a little thinner than pancake or tempura batter.
03 -
Heat oil in a pan to 160-170°C. Dip each broccoli piece into the batter and safely place them in the hot oil. Let them fry for 1-2 minutes on one side, then flip them over and cook until they turn golden brown. Take them out and let them drain on a rack to shed extra oil.
04 -
Enjoy them right away while they're hot and crispy.
# Notes:
01 -
Opt for chilled sparkling water to make the batter extra light and crispy.