John Myers
Ingredients
For the dough:
- 1,5 liter Frying oil
- 100 g Wheat flour, type 405
- 3 tbsp Pecorino or Parmesan, finely grated
- 1 tsp Chicken broth, Kraft bouillon
- 2 Pinches Pepper, black, fresh from the mill
- 1 Egg, size M
- 100 g White wine, dry
- 1 tbsp Sherry, dry
- To garnish:
- Lettuce leaves
Instructions
The dough:
- Measure the ingredients for the dough and process into a smooth, supple dough. Cover and let ripen for 30 minutes.
The broccoli:
- Rinse the broccoli well, clean and separate the florets from the edge with a 2 - 3 cm stalk. Blanch the florets in portions for 2 minutes in boiling salted water and rinse in cold water. Drain on a fresh tea towel.
- Line a serving bowl or plate with washed lettuce leaves.
Frying:
- Heat the frying oil in a wok or deep fryer to 190 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Pull the florets through the dough with a fork and let them slide into the oil. Attention risk of splashing! Only a few florets should be in the oil at the same time, otherwise they tend to stick together.
Serve and enjoy:
- Fry the florets until they are crispy and light brown. Drain on kitchen paper, sprinkle with a little salt and pepper, place on the lettuce leaves, serve immediately and enjoy warm.
