Deep Fried Brussels Sprouts Just a Little Bit of Bacon

Beerbattered Brussels Sprouts Recipe

Instructions. Bring a large pot of lightly salted water to a boil. Add halved brussels sprouts and let cook for 7 minutes. Drain sprouts and wrap them in a clean kitchen towel to dry as much as possible. Pour canola oil in a deep pot so it's about 2" deep and heat to between 365-400 degrees.

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Work in small batches, if necessary, in order to avoid overcrowding your pot or deep-fryer. The sprouts will cool the oil when you first lower them into the pot or deep fryer, so let the oil reheat to 190 °C / 375 °F between each batch. Deep-fry the sprouts until the edges of the leaves are golden brown. The inner layers will still be green.

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Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes. Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until.

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Steam the Brussels sprouts for about 15 minutes until soft. In a bowl, whisk together the ingredients for the batter. In a second bowl, combine the ingredients for the breading. Heat the frying oil in a pot or wok (add enough so that the Brussels sprouts can swim in the oil, but don't fill the pot more than half full).

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Fill a large high sided pot with 2-3 inches of vegetable oil. Heat the oil to 400F. Add the brussels sprouts in batches, keeping the oil above 350F, and fry the sprouts until they are golden brown to deep brown and crispy, 2-3 minutes per batch. With a slotted spoon, transfer the fried sprouts to a paper towel lined plate to soak away some of.

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In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside. Working in batches, dredge brussels sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add brussels sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Beerbattered Brussels Sprouts Recipe

For beer-battering and frying the Brussels sprouts: Add about 2 inches of oil in a large, heavy pan on the stovetop, and heat the oil until over medium heat until hot - about 365 degrees Fahrenheit. Mix together the flours, salt, and pepper in a bowl. Pour in the beer and stir just until combined. Do not over-mix.

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500g (1 lb) Brussels sprouts, trimmed; Oil for for deep frying; For the batter: 200g (2 cups) flour; 500 ml (2 cups) water; 25g (1 oz) grated Parmesan cheese, or to taste; A drizzle of olive oil; A pinch of salt; 1 egg; Directions. Prep the Brussels sprouts: Trim off the steam and any discolored outer leaves from the Brussels sprouts.

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Directions. Step 1 For the batter, add flour, milk, water, baking powder and salt to a bowl and whisk until smooth. Set aside to rest for 2 minutes. Step 2 Dust sprouts in flour then dip in the batter. Step 3 Add oil to deep fryer, or pan and heat to 185°C/ 365°F. Place the sprouts in the pan one at a time and fry for 7 minutes until crisp.

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Heat 6 cups canola oil in a large pot over medium-high heat to 350ºF. Meanwhile, trim and halve 2 pounds Brussels sprouts through the core (quarter if large). Pat dry with towels if needed. Line a plate with paper towels. Fry the Brussels sprouts in 4 batches: Add the sprouts to the hot oil and fry until deep golden brown and crispy all over.

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Pour in the beer and briefly whisk. It's fine to have lumps. Add enough oil to a deep pot to about 2" deep. Heat to about 375F (190C) or until you drop a bit of batter in and it immediately sizzles and begins to brown. Meanwhile, roll the brussels sprouts in the flour, then coat in the beer batter.

Cavolini di Bruxelles fritti (Fried Brussels Sprouts) Recipe

Put 2 inches of coconut oil in a medium-sized pot. Attach an oil thermometer to the side of the pot. While the oil is heating, line a rimmed baking sheet with two layers of paper towels. Let the oil heat until it reaches 350 degrees Fahrenheit. Working in batches, carefully add the brussels sprouts to the oil.

Beerbattered Brussels Sprouts Recipe

Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly). In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish.

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Instructions. Preheat oven to 425°F (218°C). Take the trimmed Brussels sprouts and place in a microwave safe bowl. Cover with water and microwave for 3 to 5 minutes until softened. Drain any excess water if necessary. Use a flat bottomed glass and apply pressure to smash the Brussels sprouts.

FileBrussels sprout closeup.jpg Wikimedia Commons

The easy appetizer that everyone will love!INGREDIENTS350g of Brussel sproutsSalt120g (1 cup) of flour150ml (3/4 cup) of sparkling waterOil for frying METHOD.

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Instructions. Preheat oven to 200°C/400°F. Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves. Place in a bowl, pour over oil and toss gently. Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs. Toss to coat, then spread out on tray cut face down. Roast for 20 minutes, flip then roast for a.