The chickpea flour gives these a delicious taste and texture.
1 cup chickpea flour (available at health food stores and Indian markets)
1 cup freshly opened plain club soda/seltzer water
½ teaspoon salt
½ teaspoon garlic powder
2 cups medium cut broccoli florets with about an inch of the stem intact
Enough canola or vegetable oil to fill a non-stick fry pan ½ inch
1 cup chickpea flour (available at health food stores and Indian markets)
1 cup freshly opened plain club soda/seltzer water
½ teaspoon salt
½ teaspoon garlic powder
2 cups medium cut broccoli florets with about an inch of the stem intact
Enough canola or vegetable oil to fill a non-stick fry pan ½ inch
Whisk together in a large bowl the chickpea flour, salt, garlic powder and club soda. Set aside.
Heat the non-stick pan with the oil in it over medium high heat for about 3 minutes. Test to see if it is ready to fry by flicking some of the batter into it. If it sizzles, it is ready.
Dip the florets into the chickpea batter and then immediately into the oil. Cook for 2 minutes, then flip broccoli and cook another 2 minutes until golden. Drain on a cookie cooling rack on top of a foil lined cookie sheet.
These can be reheated and re-crisped on the rack as well thrown into the oven for a few minutes. You can also use cauliflower for this recipe, it works wonderfully as well.
Heat the non-stick pan with the oil in it over medium high heat for about 3 minutes. Test to see if it is ready to fry by flicking some of the batter into it. If it sizzles, it is ready.
Dip the florets into the chickpea batter and then immediately into the oil. Cook for 2 minutes, then flip broccoli and cook another 2 minutes until golden. Drain on a cookie cooling rack on top of a foil lined cookie sheet.
These can be reheated and re-crisped on the rack as well thrown into the oven for a few minutes. You can also use cauliflower for this recipe, it works wonderfully as well.
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