Deep-frying broccoli and cauliflower in batter makes them more appealing than plain vegetables to most kids. You can even engage the little ones by asking them to help you with the early stages of preparation. Once the dish is done, serve it up as a finger food with some of the kids' favorite dipping sauces or present it as a more standard side dish.
Make a simple tempura batter that uses a 1-to-1 ratio of flour and water for its base. Add 2 egg whites, 2 tablespoons of vegetable oil and a pinch each of baking powder and salt for every cup of flour used. Set the bowl of tempura batter aside.
Break or cut the broccoli and cauliflower florets into bite-size pieces and set them aside with the batter.
Cover a plate with several layers of paper towels and set it next to your cooking surface so you can conveniently transfer food to it to drain.
Fill a deep pan with about 3 or 4 inches of peanut oil, soybean oil or another oil with a high smoke point. Heat the oil over medium heat until it is shimmering hot. Reduce the heat if it begins to smoke.
Divide the broccoli and cauliflower into handful-size batches to prepare for frying. If kids have been helping you up to this point, ask them to wait in a safer location.
Dip the broccoli and cauliflower florets in the batter and transfer them to the hot oil, carefully using a slotted spoon or tongs. Let the first batch fry until the batter is golden brown and then transfer it to the paper towels on the plate. Repeat this process until you have fried all of the broccoli and cauliflower. Refrigerate any leftover batter in a sealed container.
Allow the fried vegetables to cool for a few minutes, and then serve them.
- Laura Beth Drilling/Demand Media