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Broccoli Rabe Fritto Misto

Photo: Annabelle Breakey
Total time 1 hr
Yield Serves 6 to 8
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Nutritional analysis is per serving.