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Fried Broccoli

“Rather than jamming as many tables as we can into Pinewood Social, we provide things to do. There’s a coffee shop and six bowling lanes, and this summer we’re adding a pool, an Airstream turned tiki bar, and bocce ball. When we were creating the menu, Randall Pruden, one of the sous chefs, asked if I had ever had fried broccoli. ‘Not battered, just fried, so it’s caramely and crispy on the outside and soft on the inside,’ he said. He added sea salt and lemon juice, and it was just awesome. We wanted to have a vegan appetizer, so we came up with the dipping sauce. People are always impressed by how simple—but how good—it is.” 

Who Josh Habiger, culinary director 

Where Pinewood Social 



canola oil 

2 heads broccoli, cut into florets

zest of 2 lemons 

sea salt 

½ cup raw almonds

¼ cup golden raisins

tablespoons red wine vinegar

1½ tablespoons Dijon mustard

shallot, chopped

clove garlic, chopped

½ cup olive oil

½ cup water

juice of 1 lemon half 



1. Fill saucepan with 2 inches canola oil. Heat to 375 degrees.

2. Fry broccoli until edges appear crispy, about 30 seconds. Remove, and set on a paper towel. Top with lemon zest and sea salt.

3. Using a food processor, puree ingredients until smooth. 

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