Romanesco Tempura
 

Romanesco Tempura

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Romanesco is actually part of the broccoli family, but it has the same mild, buttery flavor as cauliflower. The salty tempura batter is so delicious, we didn't even need a dipping sauce (though feel free to dip it in hot chili sauce or soy sauce if desired).

SERVING SIZE

serves 4-6

INGREDIENTS

1 head romanesco

1 cup flour

1 tablespoon corn starch

1 teaspoon baking soda

¾ teaspoon chili powder

½ teaspoon garlic powder

½ - 1 teaspoon sea salt, to taste

1/8 teaspoon black pepper

2 egg yolks

1 cup ice water

2-3 cups canola oil or grapeseed oil, for deep-frying

2 tablespoons parsley, coarsely chopped

 

INSTRUCTIONS

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Cut the romanesco into 1-inch florets and set them aside.

In a medium bowl, whisk together the flour, corn starch, baking soda, chili powder, garlic powder, salt and pepper, until well combined. Add in the egg yolks and water and mix just until combined (it may be a little lumpy). Set aside.

In a small pot, heat the oil to 350 degrees F.

Once oil is hot, dredge the Romanesco florets in the batter so that they are completely covered with the mixture.  Carefully drop the battered florets into the hot oil, only a few at a time, and cook until they are golden brown, on all sides and tender inside, about 2-3 minutes.

Remove the tempura with a slotted spoon and lay them on a plate covered with paper towels. Repeat this process until all the florets are all cooked.

Place them on a serving plate, sprinkle with chopped parsley and serve immediately.

  PRINT VERSION

vegetable plate

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