(by Stephanie Foster)
frozen broccoli florets
salt and pepper, to taste
2 - 3 eggs
1 – 1 1/2 c. flour
canola oil
Steam frozen broccoli florets until al dente.
Spread florets out on wax paper.
Cut off long stems and cut large florets in half.
Sprinkle with salt and pepper, and let cool.
Beat eggs in a medium bowl, add flour and enough water so that it has the consistency of thick pancake batter.
Add salt and pepper, to taste.
Heat enough oil in a skillet so that the battered broccoli will be half-covered.
Test oil by dropping in a bit of batter; it’s hot enough if it sizzles.
Coat each floret in the batter, and place in the oil.
Fry until golden brown, then flip and use a spatula to flatten a bit.
Once both sides are golden brown, drain on paper towels to drain.
Add salt and pepper to taste, and serve hot.
(Read A Well-Practiced Rebellion, the story that accompanies this recipe.)