Thursday, 16 January 2020

Pro Brussels?

No matter your feelings on Brussels , 
it’s impossible not to love these Beer Battered Fried Brussels Sprouts.
  I know we’re coming to the end of brussels sprouts season,but in the  farmers market this month,for the very first time, I saw brussels sprouts.Thirteen years ago when we first came to Portugal could we find a brussels sprout,could we heck.Locals had never heard of them and now today they are rolling off supermarket shelves.It just confirmed my thoughts that Brussels are undergoing a renaissance. 

Naughty Naughty! So Naughty! What a naughty way to have your sprouts! These fried veggies, believe me, are sinfully tasty. Deffo  not a recipe for ones who are on veganuary or eating veggies to diet, but an awesome recipe for those who are not, sorry guys.I just couldn’t resist making these delightful little fried Brussels sprouts.It takes the healthy out of the veggies, but they didn't take long at all to deep fry, so they were not oily at all. In fact, I felt they would benefit even more from some sort of accompaniment like an anchovy butter or hollandaise type dipping sauce. But on their own they make really great unique little snacks.
Not only does frying Brussels sprouts mean you get to enjoy a delicious beer breaded coating, but it also gets rid of some of the bitterness that sprouts can be known for. Which is why I think you could even convince a lifelong Brussels sprout hater to eat a few of these bad boys.I am deffo going to put bacon in the batter next time that will convert any sproubting thomas.
 make sure your halved brussels are completely 
dry before frying to ensure maximum crispness
  "Brussels are undergoing a renaissance"
And for you genuine Brussels sprouts lovers, don’t worry; those beautiful green layers are still nestled within the coating.Hello, little bites of heaven, and goodbye memories of those grey overcooked, mums mushy brussels sprouts of childhood.
These totally hit the spot and were the perfect little appetizer. Even though I definitely should have been eating them as a side dish to a meal, I just couldn’t stop snacking. I loved them on their own, but dipping them in  a creamy tangy dressing would bring them to whole new levels.For different flavours add Cajun Seasoning or curry powder to the batter,or dare I say it,bacon.

Beer Batter Fried Brussels Sprouts

serves 8
500g brussels sprouts; cleaned, trimmed, and halved
sunflower oil
1 cup all-purpose flour
1/2 cup rice flour
1/2 tsp coarse salt
1/4 tsp cayenne
1 egg, lightly beaten
1 cup cold beer


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.
While oil is heating, mix flour, cornmeal, salt, and cayenne in a large bowl. Stir in egg and beer.
When oil is hot, work in batches to dunk sprouts in batter and carefully drop in the oil. Let fry for about 4 minutes, until they're golden brown. You'll likely have to adjust burner level to keep oil temperature in the right range. When sprouts are golden, remove from oil and place in a paper towel-lined bowl. Continue until all sprouts are fried.
 Tips for getting the crispiest fried sprouts: Dry sprouts as much as possible after blanching. Water remaining on sprouts may keep them from getting crispy.
Make sure beer is chilled. Room temperature beer may result in a less crispy coating.
Keep oil between 365 degrees and 400 degrees. If oil temperature drops below this, sprouts will not crisp up as they should.

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