Sunday, October 21, 2012

Deep-fried Brussels Sprouts

I haven't met so many people who go crazy about Brussels sprouts, have you? Join the club, then. They're OK for me but they are on my blacklist of veggies which make me gassy so they aren't usually on the weekly grocery shopping list. Anyways, I happened to buy them last week, but broke the habit this time. Instead of stewing or stir-frying them, I deep-fried them turning these super healthy vegetables into something unhealthy. What about the result? Well, I ate up all the crispy and so super yummy sprouts with some yogurt with minced garlic inside. If you ever want to make a change while cooking Brussels sprouts, then try this. You won't regret.

Brussels sprouts
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1 large egg
2-4 cups vegetable oil
salt and pepper
soy sauce or yogurt with minced garlic for dipping


1. Stew the sprouts for 10-15 minutes. Remember to add some salt to the boiling water. 
2. Meanwhile, whisk the flour, cornmeal, salt, pepper and baking soda in a large bowl. In another bowl, whisk the egg with a pinch of salt. 
3. Once the sprouts are done, strain them and put them on a paper towel to dry.
4. Heat the oil in a deep stockpot over high heat. 
5. Dip sprouts in egg mixture first, then in flour-cornmeal mixture and then to the egg mixture again to coat. 
6. Submerge very carefully in oil. 
7. Fry for about 2-3 minutes, or until golden brown, and use a slotted spoon to transfer to a paper towel lined plate. 
8. Serve hot with soy sauce or yogurt with minced garlic inside  for dipping.

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