Personal

Car Stuff

Extras

Ginger Beer-Battered Broccoli Tempura

Crispy beer-battered broccoli tempura dipped into yogurt sauce is a healthy, delicious appetizer or side. From Paul Merrett's Spice Odyssey. From: foodrepublic.com SERVES 4

Yogurt Dip
2 1/2 cups Greek yogurt
1/2 cup mango chutney
2 tablespoons mint sauce (ready-made is fine)
Broccoli Tempura
2 cups tempura flour
2 cups ginger ale or ginger beer, chilled
2 quarts vegetable oil, for frying
10 ounces broccolini

For the yogurt dip:

Spoon your yogurt into a large bowl and stir in the mango chutney and mint sauce. If the chutney contains large pieces of mango, you may wish to chop it up a little before stirring in.

For the broccoli tempura:

Pour the flour into a mixing bowl and pour in the ginger ale or ginger beer while gently whisking. Don’t overwhisk the batter: a few small lumps will merely make it seem more authentic and crunchy.

Pour the oil into a large, heavy-bottomed casserole pot and heat to 325°F. (If you don’t own a thermometer, I’d advise asking for one for your birthday, but as a very rustic alternative you could check the temperature by dropping in a small piece of white bread. If it sizzles and goes a goldenbrown color, you are good to go.)

Dip the broccoli into the batter one stem at a time, turning to make sure each stem is well coated. Allow any excess batter to drip off before carefully placing the broccoli into the hot oil.

Allow to sizzle for a few seconds before gently stirring the oil to make sure the broccoli stems do not stick together.

When golden-brown, carefully remove the broccoli using a slotted spoon and drain on paper towels. Serve immediately alongside the dip.