Tempura Broccolini with Lemon Aioli

Broccolini is a more delicate version of broccoli; its stalks are more slender and the florets are smaller. Tiny yellow flowers sometimes appear among the florets; they are completely edible, as is every part of the vegetable, making it perfect for frying whole. The key to perfectly cooked tempura is maintaining the frying oil at a consistent temperature between batches; including seltzer rather than water in your batter ensures a crisp and light tempura. Aioli, based on olive oil, egg yolks, and garlic, makes for a rich and creamy dipping sauce.

Tempura Broccolini with Lemon Aioli
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  1. 1 cup all-purpose flour
  2. 1 tablespoon cornstarch
  3. 1 cup cold seltzer (club soda)
  4. Pinch of kosher salt
  5. 2 bunches broccolini, trimmed of excess leaves
  6. 4–5 cups vegetable oil
  1. 1 large egg yolk
  2. 1 tablespoon fresh lemon juice
  3. 1 teaspoon Dijon mustard
  4. 1 garlic clove, pressed through garlic press
  5. 1 cup vegetable oil
  6. Kosher salt
  7. In a medium pot, heat oil to 375°F.
  1. In the container of an immersion blender, place egg yolk, 1 tablespoon of water, lemon juice, mustard, pressed garlic, and oil.
  2. Let sit for 30 seconds until the oil rises to the top.
  3. Lower the blender into the container all the way to the bottom. Begin blending.
  4. As the aioli begins to form, tilt the blender and slowly lift until you see all the oil is completely combined.
  5. From start to finish this should take no longer than 2 minutes.
  6. Season aioli with salt and pepper and set aside.
  1. When oil is up to temperature, combine the flour, cornstarch, seltzer, and a pinch of salt in a medium bowl.
  2. Stir just until all the ingredients are mixed.
  3. Don’t over stir the batter should still have a few lumps.
  4. Dip the broccolini into the batter and coat well. Immediately drop the spears into the oil and fry about 1 minute or until the batter is golden and crisp.
  5. Fry a few pieces at a time, and don’t overcrowd the pot.
  6. Remove the broccolini with a mesh skimmer and transfer to a paper-towel-lined plate to drain. Repeat with remaining broccolini.
  1. To Serve Sprinkle the tempura with salt and serve immediately with aioli.
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