The Aussie Gourmet: Beer Battered Broccoli

By Naomi Nachman

I came up with this recipe when I had leftover beer batter I had used on fish. I took broccoli and some other vegetables and started tossing them in the batter and frying them up. I had no idea how good it was going to be! Later, I developed the cheese sauce dip. What a perfect combo, and it is “Perfect for Chanukah!”

◦ 1½ cups flour, divided ◦ 1 teaspoon kosher salt ◦ ¼ teaspoon freshly ground black pepper ◦ 4 large eggs ◦ ½ teaspoon sriracha ◦ 1 (12-ounce) bottle beer, at room temperature ◦ Canola oil, for frying ◦ 1 (2-pound) bag frozen broccoli florets ◦ Cheese Dipping Sauce (recipe below)

Preparation 1. Sift 1 cup flour into a large bowl. Add salt and pepper. Whisk in eggs and sriracha. Slowly add beer, whisking after each addition. Allow the batter to rest at room temperature for 30 minutes. 2. In a large pot, skillet, or deep fryer heat 3 inches oil to 360-375°F. 3. Dredge broccoli in remaining flour, shaking off excess. Coat the broccoli in the batter. 4. Add broccoli to oil; fry until golden brown, 3-4 minutes. 5. Serve with Cheese Dipping Sauce.

Ingredients

◦ 4 tablespoons (½ stick) butter ◦ ¼ cup flour ◦ 2 cloves garlic, minced ◦ 1 teaspoon kosher salt ◦ 1½ cup milk ◦ 1 cup shredded cheddar cheese ◦ ¼ cup grated Parmesan cheese ◦ ¼ teaspoon ancho chili powder ◦ 1 teaspoon salt

Preparation 1. Melt butter in a medium pot over low heat. 2. Add flour, garlic, and salt; mix well for 1 minute until combined. 3. Add milk and cheese; mix well until melted and mixture has thickened. Stir in ancho chili powder and salt. 4. Serve alongside broccoli, for dipping.