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.
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!