Batter-Fried Broccoli Rabe

Try this Batter-Fried Broccoli Rabe recipe
Contributor
broccoli rabe

Andy Boy

4
Servings
91
Calories Per Serving
Deliver Ingredients

Ingredients

  • Canola, grape-seed, or another vegetable oil with a high smoking point for frying
  • 1/2  Cup  unbleached, all-purpose flour
  • 12  Tablespoons  sparkling mineral water
  • 12  whole broccoli rabe stalks, including crowns and leaves
  • Salt, to taste

Directions

Fill a deep skillet or frying pan with enough oil to reach about 1 inch up the sides. Warm over medium heat until the oil is hot enough to make a bread cube sizzle.

In the meantime, put the flour into a mixing bowl large enough to accommodate a stalk. Pour in the sparkling water and mix with a whisk until the mixture is blended and smooth. It should have the consistency of beaten egg and easily coat a spoon. If the mixture is too thick, thin it with a little more of the water.

Cut off any discolored tip from the base of the broccoli rabe stalk but leave their leaves and crowns intact. Wash them and pat them dry thoroughly with a paper towel. Dip each of the stalks into the batter just before you are ready to cook them, using the stem as a handle. Slip them carefully into the pan to avoid splattering. Put only as many stalks into the oil as can fit easily without crowding. Fry until they have a golden cast, about 6 minutes altogether, turning them over midway during cooking.

Use a skimmer to retrieve them when they are done. Transfer to paper towels, taking care to avoid crushing them. Sprinkle them with salt immediately to ensure that it will stick and keep them crisp. Serve at once.

Nutritional Facts

Carbohydrate, by difference
19g
15%
Protein
3g
7%
Calcium, Ca
19mg
2%
Fiber, total dietary
1g
4%
Folate, total
46µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
8µg
15%
Sodium, Na
6mg
0%
Water
48g
2%

Broccoli Rabe Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Rabe Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.