Battered Broccoli

To prepare the battered broccoli, start with the batter. In a bowl, pour in the lukewarm water 1, add the crumbled yeast and sugar 2. Then mix to dissolve everything, and let it rest for 5 minutes 3.

Sift the flour directly into the bowl 4 and mix carefully to avoid lumps 5. When you have a smooth batter, cover it with plastic wrap and let it rise for 2 hours at room temperature or until it doubles in size 6.

In the meantime, prepare the Sicilian broccoli. After removing the stalk 7, check the tip for what to do with it, detach all the florets 8. Rinse under a stream of fresh water 9

and then plunge the florets into boiling salted water 10. After 10 minutes of cooking, drain them; they will still be crunchy, then let them cool completely 11 (it will take a couple of hours, just the resting time for the batter). Retrieve the batter after resting 12,

and dip a few florets at a time 13: they should be completely covered. Lift them with a fork 14 and dip them in warm seed oil (heated to 340°F, measured with a kitchen thermometer) 15.

Let them turn golden for about ten minutes, turning occasionally, and when they are done, drain the first ones on absorbent paper 16: then continue this way with all the others 17. At the end of cooking, add a pinch of salt to your battered broccoli and enjoy them while still hot 18!