Broccoli Rabe Fritto Misto

Broccoli Rabe Fritto MistoRecipe
Photo: Annabelle Breakey
A cousin of regular broccoli, broccoli rabe is smaller, more tender, and more assertive in flavor. Frying it quickly with a crispy tempura batter and serving with a squeeze of lemon is a great way to enjoy its robust character.
Serves 6 to 8


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1 cup flour
2/3 cup cornstarch
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons olive oil
About 6 cups vegetable oil for frying
3 large egg whites, at room temperature
8 ounces broccoli rabe, ends trimmed
Kosher salt to taste
1 lemon, half sliced thinly and half cut into wedges


Total: 1 Hours

1. Combine flour, cornstarch, and spices in a medium bowl. In another bowl, mix olive oil with 1 1/2 cups cold water. Slowly whisk into flour mixture until smooth. Cover and chill at least 1 hour.

2. Pour 2 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer and heat over high heat to 375°, then reduce heat to medium to maintain temperature.

3. Meanwhile, whisk whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter.

4. Dip 1 stalk broccoli rabe at a time into batter, then carefully lower into hot oil. Cook, turning once, until golden, about 5 minutes. Transfer to a paper towel-lined baking sheet. Sprinkle with salt while warm. Dip and fry lemon slices the same way. Serve both warm or at room temperature with lemon wedges.

Created date

January 2012

Nutritional Information

Calories 221
Caloriesfromfat 48 %
Protein 4.2 g
Fat 12 g
Satfat 1.5 g
Carbohydrate 25 g
Fiber 1.2 g
Sodium 31 mg
Cholesterol 0.0 mg