This vegetarian dish is full of indulgence because of the crispy fried exterior and the depth of flavor imparted by starting with smoked broccoli. People don’t realize that they crave a smokey taste.
Mix together all sauce ingredients in a big bowl. Set aside.
For Turmeric Fried Broccoli:
Smoke the broccoli either using a smoker, or constructing one from tin foil by the following: a) Line a square baking pan with tin foil, add 2 cups of hickory chips to the bottom, and place over burners on high heat. Cover with tinfoil like a lid. b) Once smoke starts to curl out from under the lid, put a tray or rack over the chips and place broccoli on it. Recover and let it sit on high heat until smoke comes out from under the lid again. Then remove broccoli.
Toss the smoked broccoli in 1/4 cup of the cornstarch, then shake off excess powder.
Mix the remaining cornstarch, baking powder, panko, turmeric, salt, and flour together.
Add vodka and seltzer to the cornstarch mixture.
Roll the broccoli in the wet batter.
Deep fry broccoli in batches until golden. Set on paper towels to drain.
For Assembly:
Drizzle the dipping sauce all over the broccoli
Sprinkle Scallions and herbs and chilis on top
Chef's Tip!
Basics of Smoking: Line a square baking pan with tin foil, add two cups of hickory chips to the bottom, and place over burners on high heat. Cover with tinfoil like a lid. Once smoke starts to curl out from under the lid, put a tray or rack over the chips and place your chosen ingredients on it. Recover and let it sit on high heat until smoke comes out from under the lid again. Then remove ingredient to continue cooking.
