Crispy Broccoli Tempura

Bring a large pot of lightly salted water to a boil.
Blanch the broccoli for 1-2 minutes (depending on their size).
Let the broccoli dry while you make your tempura batter.
Sift the flours into a medium sized bowl and add the salt.
Add in the egg yolks and slowly mix in the sparkling water.
Mix till smooth and place batter in the fridge
Heat a pan of any flavorless oil (vegetable, sunflower, or canola) to approximately 180`c.
Dip each broccoli floret into the batter and fry in batches till lightly golden and crispy.
Drain on a kitchen paper towel and sprinkle with salt before serving with the dipping sauce.