Blanch the broccoli florets in boiling salted water, shock in an ice bath, and drain well.

In a food processor blend the Saladitas crackers for about 5 minutes until crumbly.

To make the batter separate the egg whites from the yolks. In a large bowl beat the egg whites to full volume with an electric mixer on high speed. Blend egg yolks a tablespoon of all-purpose flour and a pinch of salt. Fold the egg whites into the yolk mixture.

Lightly dredge the florets in all-purpose flour, dip in the batter and coat with Saladitas crackers crumbs. Immediately deep fry at 350 °F until golden brown. Drain on paper towels.

In a saucepan boil tomatoes, garlic, onion and chipotle in adobo. Blend and season to taste.

Serve broccoli with the chipotle sauce.