Fried broccoli – Broccoli fritti

Ingredients for 2 servings:

• 3 small fresh broccoli florets, approx. 200 g
• 1 ½ liters of frying oil
• 100 g wheat flour type 405
• 3 tbsp Pecorino or Parmesan, finely grated
• 1 tsp, leveled chicken broth powder
• 2 pinches of black pepper
• 1 egg(s), size M
• 80 g dry white wine
• 2 tbsp sherry, dry
• e.g. lettuce leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A side dish to a main meal, served on a separate plate. Recipe from the Marche region of Italy.

Measure out the ingredients for the batter and knead into a smooth, supple dough. Cover and let it mature for 30 minutes. Rinse the broccoli well, trim and separate the florets from the edges, leaving 2-3 cm of the stalks. Blanch the florets in batches in boiling salted water for 2 minutes and then refresh in cold water. Drain on a fresh tea towel. Line a serving dish or plate with washed lettuce leaves. Heat the frying oil in a wok or deep fryer to 190 degrees Celsius. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon that is dipped in the frying oil. Use a fork to pull the florets through the batter and let them slide into the oil. Be careful of splashing! Only a few florets should be in the oil at a time, otherwise they tend to stick together. Fry the florets until crispy and light brown. Drain on kitchen paper, sprinkle with salt and pepper, place on the lettuce leaves, serve immediately, and enjoy warm. Note: In the center of the picture is a tomato blossom filled with fried shallots.