Broccoli in pastella
Broccoli wrapped in pastry is a delicious and simple antipasto that is ideal for those who like to enjoy this delicious vegetable in a slightly different way. Broccoli is often prepared for creamy soups, baked versions with a rich béchamel sauce or in the Sicilian version "affogati". Today, however, we will enjoy them with a delicious breading. The golden-brown fried coating gives the broccoli a crispy texture and brings out the flavors perfectly.
Amount
servings
Ingredients list
- 600 g broccoli
- 270 g all-purpose flour (plain / white)
- 375 g water mit Kohlensäure (sehr kalt)
- 1 tsp baking powder
- salt to taste
- sunflower oil for frying
Directions
- First, cut the broccoli into florets and wash. Then put it in boiling lightly salted water and blanch for about 15 minutes. Then drain and leave to cool.600 g broccoli
- In the meantime, sift the flour into a large bowl and add the baking powder. Now slowly pour in the very cold carbonated water, whisking vigorously until a lump-free homogeneous mass is formed.270 g all-purpose flour, 375 g water, 1 tsp baking powder
- Once the broccoli has cooled, add enough sunflower oil to a large skillet and heat to about 170°C/340°F. When the oil is hot enough, dip the broccoli florets one at a time into the batter and then add to the boiling oil for about 2 minutes to deep fry.
- Fry only a few pieces at a time so that the oil temperature does not drop too much. Once they have a nice browning, remove with a slotted spoon, transfer to a plate lined with paper towels and drain briefly.
- Finally, salt to taste and serve immediately hot.Buon appetito!
Calories: 277kcal (14%)Carbohydrates: 59g (20%)Protein: 8g (16%)Fat: 1g (2%)Saturated fatty acids: 0.1g (1%)Polyunsaturated fatty acids: 0.4gMonounsaturated fatty acids: 0.1g
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