📖 Instructions

1. First things first, preheat your oven to 200°F (93°C). This will help keep the finished broccoli crispy while you work on the rest.
2. Grab your broccoli and give it a good wash! Make sure to dry it thoroughly with paper towels. Excess moisture is the enemy of crispy tempura!
3. Next, prep the garlic. Mince three cloves of garlic. You can use a garlic press or do it the old-fashioned way – up to you! I sometimes use a grater, which gives a finer texture.
4. In a large bowl, prepare your tempura batter according to the package instructions. You might need to add a splash of ice water or more batter, depending on the consistency. Aim for a light, pourable batter. This will ensure nice and light tempura.
5. Add the broccoli to the batter, one floret at a time. Gently toss to coat completely and ensure every piece is evenly covered.
6. Heat about 1/2 inch of olive oil in a large skillet. The oil should be hot enough that a drop of batter sizzles immediately. Don't get impatient; hot oil is key to that perfectly crispy exterior!
7. Carefully add the battered broccoli florets to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the temperature and result in soggy broccoli—yuck!
8. Fry the broccoli for about 2-3 minutes per side, or until it's golden brown and crispy. Use tongs to gently turn the florets to ensure even cooking.
9. Once cooked, remove the broccoli from the skillet and place it on a plate lined with paper towels to absorb any excess oil. This will really amplify the crispiness of the vegetable!
10. Finally, toss the crispy broccoli with that amazing minced garlic you prepared earlier. Add a pinch of salt and some black pepper to enhance the flavor profile.
11. Serve immediately and enjoy the delightful crunch of this fantastic tempura broccoli! A little squeeze of lemon juice just before serving is a nice touch, too!