Broccoli Fritters

Method

1. Bring a pot of salted water to a boil.
2. Cut the Sicilian broccoli into small florets, including the tender part of the stem.
3. Blanch the broccoli florets in boiling water for 2 minutes.
4. Transfer the blanched broccoli to a bowl of ice water to stop cooking, then drain and pat dry.
5. In a bowl, combine flour, sparkling water, and baking soda to make a thick batter.
6. Add the drained capers, pitted olives (cut in half), and chopped sun-dried tomatoes to the batter.
7. Optionally add chili flakes or grated garlic to taste.
8. Mix the batter well until all ingredients are evenly distributed.
9. Heat seed oil in a deep pan to 180°C (350°F).
10. Dip a spoon into the hot oil to make it non-stick, then scoop a portion of the batter and carefully drop it into the oil.
11. Fry the fritters for 4-5 minutes until golden brown and cooked through.
12. Remove the fritters with a slotted spoon and drain on paper towels.
13. Season with a pinch of salt just before serving.
14. Serve immediately while hot and crispy.