Preparation time: 15'
Cooking time: 15'
1 small cauliflower
1 small broccoli
300 gr. tempura flour
360 gr. cold water
Salt, freshly ground pepper
Sunflower oil for frying
For the sauce
300 gr. Μayonnaise Premium KYKNOS
1 lemon juice and zest
1 lime juice and zest
2 tbsp. dill (finely chopped)
2 tbsp. parsley (finely chopped)
Cut the broccoli and cauliflower into very small florets and wash them in cold water (ideally with a little vinegar).
In a bowl, add the tempura flour, pepper and paprika and pour the ice water little by little, mixing with a foe until it becomes porridge.
Drain the broccoli and cauliflower florets well and put them in the bowl with the porridge.
Heat enough sunflower oil in a pot and keep it on medium to high heat (around 170ο C if we have a thermometer). With the help of a slotted spoon, drop the pieces of vegetables little by little and mix so that they do not stick together.
Fry for 5' and remove to a dish with absorbent paper, salting immediately. You’ll get a terrific result with a nice bite to your vegetables.
If you want your vegetables to be even softer, then boil them in salted water for 3' and follow the same instructions afterwards.
In a bowl, put the Mayonnaise Premium KYKNOS, a little salt, the chopped herbs and the lemon and lime zest as well as half the amount of the juices. Mix well with a spoon and taste.
Add as much of the remaining lemon and lime juice as we want to get the desired acidity.