avg —
Broccoli in batter in a frying pan
Instructions
I prepare the ingredients for the broccoli in batter. Sour cream of any fat percentage will do, and it can also be replaced with a neutral-tasting yogurt.
To use the time wisely, I can put the water in which the broccoli will be boiled on the stove straight away. Meanwhile I cut the stem off the broccoli and separate it into florets, cutting any especially large pieces into 2-3 parts so that everything is more or less the same size.
For the batter I crack an egg into a small bowl and add salt.
I add paprika, which will not only make the colour brighter but also lend the dish its own flavour.
I put the sour cream into the mixture.
I mix everything together.
I sift the flour into the bowl.
I whisk the batter — it should reach a medium-thick consistency, similar to thick sour cream. Because flours behave differently, you may need a little more (an extra 1-2 teaspoons), but the batter should not be too thick — it should flow freely off the spoon.
I salt the water heating on the stove. Once it returns to the boil, I lower the florets into the pan and start timing from the moment it comes back to the boil. I boil the broccoli for exactly 3 minutes.
I prepare a large bowl of ice water and transfer the florets into it with a slotted spoon. This way the cooking stops instantly and the broccoli, keeping some firmness, turns out "al dente".
Next I transfer the broccoli to a sieve so the moisture can drain off.
I heat a frying pan with a little refined oil. I dip each floret into the batter.
And straight away I move it into the pan.
As soon as the underside browns, I turn the broccoli onto one of the un-fried sides.
I place the florets, fried on all sides, on a paper towel so the surface fat can drain away.
The golden broccoli in batter in a frying pan is ready. This snack is tasty either hot or chilled. Seasoned with a sour cream-and-mayonnaise sauce with a little garlic and fragrant herbs, the broccoli is especially good. On top of that, this dish can be added to your list of healthy, wholesome recipes.Give it a try, bon appétit!
Tips
- 1
THE 3-MINUTE BOIL is the "secret" to al dente. Boil it too long and the broccoli turns to mush. Three minutes plus ice water keeps the florets firm so they don't fall apart in the batter.
- 2
THE ICE BATH is the "secret" to colour. Without the cold shock the broccoli darkens and goes soft. Cold water stops the cooking at once and keeps the colour bright green.
- 3
DRYING IN A SIEVE is the "secret" to a good coating. Wet broccoli lets the batter run off. Only a dry surface will hold a thick layer of batter all the way to the pan.
- 4
PAPRIKA IN THE BATTER is the "secret" to colour. A plain white batter looks pale. Half a teaspoon of paprika gives the crust a bright golden-orange colour. The same principle works for other battered vegetables in a frying pan.
FAQ
Which broccoli should I choose? +
Ideally a fresh head with firm, bright green florets (350 g is the classic choice). Alternatives that also work: frozen broccoli florets, cauliflower (a little more tender), a mix of broccoli and cauliflower (175 g of each), romanesco, Brussels sprouts cut in half, or baby broccolini. Avoid heads that have yellowed, opened into flowers, or gone limp. For the classic version, choose a firm, deep-green head with no yellow patches.
What can I use instead of sour cream in the batter? +
Good alternatives are: natural yogurt (120 g), full-fat kefir (120 ml), light beer (120 ml, for an airier batter), milk (120 ml), a mix of sour cream and milk (60 g + 60 ml), ayran, or water with 1 tbsp of lemon juice (120 ml). Avoid sour-cream-style products made on vegetable fats. For the classic version, use sour cream with 15-20% fat.
How long does broccoli in batter keep? +
In the fridge in a tightly closed container it keeps for 1 day. Any longer and the batter goes damp and the crust is lost. Before serving, reheat it in the oven for 5-7 minutes at 180 °C to restore the crunch, or briefly in a dry frying pan without oil. In the microwave the batter goes soggy. I don't recommend freezing it — the texture breaks down completely. It is best fresh and hot from the pan; on the second day the flavour holds but the texture is poorer. Don't leave it at room temperature for longer than 4 hours. It is ideal to cook in a single batch.
What do I serve broccoli in batter with? +
It goes well with ranch sauce, tartar sauce, a garlic-yogurt sauce, mayonnaise with herbs, ketchup, tomato sauce, hummus, wasabi or adjika. It also pairs nicely with fresh dill and parsley, a slice of dark bread and butter, boiled potatoes, steamed fish or roast chicken. It makes a versatile part of a healthy dinner — a crunchy snack that suits a light menu, a vegetarian diet or a spread for guests.
- Comment
or post as a guest
Be the first to comment.
