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Ingredients
8 ounces broccoli rabe ends trimmed
0.5 teaspoon ground pepper
0.7 cup cornstarch
3 large egg whites at room temperature
1 cup flour
0.5 teaspoon garlic powder
6 servings kosher salt to taste
1 optional: lemon sliced cut into wedges
3 tablespoons olive oil
0.3 teaspoon pepper
6 cups vegetable oil for frying
Equipment
bowl
baking sheet
paper towels
whisk
pot
blender
kitchen thermometer
spatula
Directions
Combine flour, cornstarch, and spices in a medium bowl. In another bowl, mix olive oil with 1 1/2 cups cold water. Slowly whisk into flour mixture until smooth. Cover and chill at least 1 hour.
Pour 2 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer and heat over high heat to 375, then reduce heat to medium to maintain temperature.
Meanwhile, whisk whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter.
Dip 1 stalk broccoli rabe at a time into batter, then carefully lower into hot oil. Cook, turning once, until golden, about 5 minutes.
Transfer to a paper towel-lined baking sheet.
Sprinkle with salt while warm. Dip and fry lemon slices the same way.
Serve both warm or at room temperature with lemon wedges.
