- Canola oil, for deep-frying
- 60 g cake flour
- 65 g cornflour
- 1 free-range egg
- 1½ soda water, or enough make a pancake-like batter
- Salt, to taste
- 1 broccoli head, broken into florets
Heat the oil in a deep saucepan. Place the flour, cornflour, egg, soda water and salt in a large mixing bowl and whisk together to form a batter.
Dip the broccoli florets into the batter, then deep-fry for 2 minutes or until the broccoli begins to brown and the batter begins to crisp.
Cook’s note: These are delicious served with a spicy dipping sauce. Mix good-quality mayonnaise, plain yoghurt, finely chopped anchovies and garlic and chilli paste. Cauliflower can be used instead of broccoli, or you can use both.
First published in the May 2014
issue of TASTE magazine.