Love ’em or hate ’em, Brussels sprouts are arguably the most contentious issue of the season.
For some, Christmas wouldn’t be the same without a bubbling pot of the miniature cabbages on the hob. For others, the pervasive scent overpowers all else, making the sprout public enemy number one at the dinner table.
While there are plenty of fancy ways to cook and serve them, this latest trick is the one that’s impressed us most.
The brainchild of Sutton & Sons chip shop in London, lightly battered Brussels sprouts are the trendiest side dish of 2015.
The chipper is selling them for £2.50, but if you fancy making your own at home, the helpful folks at We Are Not Martha have a delicious recipe that’s much more cost effective.
Beer Batter Fried Brussels Sprouts:
- 1 lb. Brussels sprouts
- 1 C flour
- 1/2 C cornmeal
- 1/2 t coarse salt
- 1/4 t cayenne
- 2 eggs, beaten
- 1 C beer
- 3 C canola oil
Method:
Blanch your Brussels sprouts in boiling water for about 7 minutes before draining and drying.
Pour canola oil in a fairly deep pot on the stove and bring to a temperature somewhere between 350-400 degrees.
Mix flour, cornmeal, salt, and cayenne, in a large bowl. Stir in beaten eggs and beer until well combined.
Dunk sprouts in the batter and drop them in the oil in small batches, cooking for three minutes until golden brown and transferring to a bowl lined with paper towels.
Be warned however: deep frying your sprouts transforms them from nutrient-rich, low fat superfood to tasty, calorie-packed fat bomb, so don’t overindulge.
Recipe and image: We Are Not Martha
