Saladitas Deep Fried Broccoli Florets
Saladitas Deep Fried Broccoli Florets
Ingredients
| 6 oz |
Saladitas |
| 1 lb |
Broccoli florets |
| 2 eggs |
Eggs |
| 1 cup |
Flour |
| 1 pinch |
Salt |
| 1 lb |
Tomatoes |
| 3 cloves |
Garlic |
| 1 Tablespoon |
Chipotles in adobo |
| 3 oz |
Onion |
Instructions
-
1
Blanch the broccoli florets in boiling salted water, shock in an ice bath, and drain well.
-
2
In a food processor blend the Saladitas crackers for about 5 minutes until crumbly.
-
3
To make the batter separate the egg whites from the yolks. In a large bowl beat the egg whites to full volume with an electric mixer on high speed. Blend egg yolks a tablespoon of all-purpose flour and a pinch of salt. Fold the egg whites into the yolk mixture.
-
4
Lightly dredge the florets in all-purpose flour, dip in the batter and coat with Saladitas crackers crumbs. Immediately deep fry at 350 °F until golden brown. Drain on paper towels.
-
5
In a saucepan boil tomatoes, garlic, onion and chipotle in adobo. Blend and season to taste.
-
6
Serve broccoli with the chipotle sauce.
