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
How to Make It
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.
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.
Meanwhile, whisk whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter.
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.