• Organic
  • Free Range
  • Vegetarian
  • Vegan
  • Dairy free
  • Fairtrade


Serves 4-6

400g white sprouting broccoli, long stems trimmed
150g plain flour
50g cornflour
250ml cold water
Pinch salt
½ tsp white wine vinegar
1 large egg yolk
Vegetable oil, for deep-frying

For the dipping sauce

3 tbsp Mirin
3 tbsp white wine vinegar
4 tbsp caster sugar
¼-½ tsp dried chilli flakes
1 tbsp soy sauce
1 tbsp sesame seeds
Juice of 1 lemon


Put all the sauce ingredients except the sesame seeds and lemon juice in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Allow to cool while you prepare the batter. Stir in the lemon juice and sprinkle with sesame seeds just before serving. Put the flour and cornflour in a large mixing bowl. Slowly whisk in the water to form a smooth paste. Add the salt, vinegar and egg yolk and mix to combine. Refrigerate the batter for at least 15 minutes or up to 1 hour.

Prepare the broccoli, trimming the ends and removing any large leaves or thick stalks. Set aside.

Heat the oil in a heavy-based saucepan to 190ºC or until a cube of bread browns in 30 seconds. Dip the broccoli in the batter and fry in batches for 3-4 minutes or until golden and cooked. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve immediately with the dipping sauce.

Cook's tip: The dipping sauce will keep for one month stored in a sterilised jar. You can also try a selection of other vegetables for a bit of variety, such as asparagus, carrots and red peppers. The batter is so light you'll be able to eat more than you think.

Recipe adapted from
Vegetarian by Pippa Cuthbert and Lindsay Cameron Wilson