Broccoli Rabe Fritto Misto

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.

Yield: Serves 6 to 8
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 48%
  • Protein: 4.2g
  • Fat: 12g
  • Saturated fat: 1.5g
  • Carbohydrate: 25g
  • Fiber: 1.2g
  • Sodium: 31mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Meanwhile, whisk whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter.
  4. 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.
Note:

Nutritional analysis is per serving.

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