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Battered Brussels Sprouts Recipe

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In the past few years, fried Brussels sprouts have become all the rage. They’ve taken over Instagram and made regular appearances on trendy restaurant menus.

They make a great side dish or a delicious appetizer if paired with a blue cheese yogurt dip. They’re also a delicious way to change up your Brussels sprouts routine!


Blanching is a cooking technique that enhances the color, flavor and texture of vegetables. It is usually done in boiling water or steam before being cooled quickly in ice water (also known as shocking).

A vegetable that has been blanched is much easier to peel than one that has not been prepared this way. In addition, blanching can help to preserve nutrients in the vegetable such as vitamins and minerals.

The key to successful blanching is to make sure that the vegetables are cooked at the proper time. If they are not, the enzymes that break down the food will be activated and the vegetables will become mushy instead of crisp or tender.

Depending on the size of the vegetables you are blanching, the time may vary. Follow the blanching guide for the correct time and be careful not to over-blanch. Over-blanching will cause the vegetables to be overcooked, which is worse than no blanching at all.

Once you have boiled the vegetables, drain them well and then place them in a bowl of ice water to cool quickly. You can also put them in the refrigerator to cool.

Brussels sprouts are a great vegetable to blanch because they are very easy to peel and they have a delicate flavor that goes well with many dishes. They are also very high in protein and fiber, making them a nutritious addition to any meal.

To blanch, you’ll need a large pot of boiling water and a large bowl of ice water. You’ll need to remove the brussel sprouts from the boiling water as soon as they are cooked, and then immediately transfer them to the ice water.

It is best to do the blanching in small batches so that you don’t over-blanch. This helps to keep the vegetables from becoming overcooked and makes them more likely to freeze safely.

When you’re ready to freeze the brussel sprouts, drain them and place them in a plastic freezer bag or rigid container. Add a little extra space so that the bag can expand when the vegetables are placed in the freezer.


Deep fried Brussels sprouts are a favorite at many restaurants and they’re an easy snack to make at home. They’re crispy and savory, with a light batter that’s naturally gluten-free and vegan. They also make a fun Thanksgiving side dish.

You can make this snack in a couple of minutes and can serve it as an appetizer before dinner or just as a snack for yourself. It’s also perfect for a party or get-together with friends and family.

First, you’ll need to prepare the batter. It’s a simple mix of flour, beer and sparkling water. It creates bubbles that help to give the brussel sprouts a lighter texture and flavor.

Next, you’ll need to blanch the Brussels sprouts. This removes some of the bitterness from the vegetable and prevents them from overcooking.

After the brussel sprouts have been blanched, you’ll need to dip them in the batter. You can use a variety of batters, including flour and beaten eggs. For this recipe, I recommend using a mixture of all-purpose flour and rice flour.

Once the brussel sprouts are completely covered with the batter, you’ll need to drop them into the oil. Be sure to work in small batches and not too many at a time so they’re cooked evenly.

When they’re ready, transfer them to a paper towel-lined plate and drain well. Sprinkle them with a little salt before serving.

These brussel sprouts are also perfect for serving with a blue cheese yogurt dip, as the batter provides plenty of tanginess. You can also try a spicy sauce made with sriracha, soy sauce and rice wine vinegar.

These brussel sprouts are a tasty snack that’s perfect for sharing. They’re crispy, savory and sweet and have a light batter that’s gluten-free and vegan. They also make an exciting appetizer or side dish for any gathering, and they’re sure to be a hit! They’re also a great way to sneak some veggies into your kids’ diet. You can even add a touch of bacon to this dish, if you’d like! The best part is, they’re easy to make and take less than 5 minutes to make.


Frying is a cooking technique that involves placing foods in hot oil until they are deep golden brown and crispy. The heat from the oil quickly dehydrates the food, forming a crust. The frying process can be used to prepare all types of foods, from fatty meats and fish to relatively lean ones.

A variety of oils and fats are used in frying, including olive oil, canola oil, peanut oil, lard, corn oil, and vegetable shortening. The oil used is important to the health of the food as it affects the moisture content, i.e. the fried food’s porosity and permeability, and the rate of water uptake by the food.

In this recipe, you’ll want to use canola oil, which is a high-quality, monounsaturated vegetable oil that contains a balance of omega-3 and omega-6 fatty acids. It’s also a great source of antioxidants, which help protect against cell damage caused by free radicals.

To keep the brussel sprouts from becoming overly browned and blackened, it’s a good idea to fry them in small batches. If you’re using a large stockpot, make sure to attach a thermometer so that the temperature of the oil is at the right level.

Once the oil reaches the desired temperature, dip each Brussels sprout in the batter and carefully lower it into the hot oil. When the brussel sprouts are fried, remove them from the oil with a slotted spoon or tongs and place them on a paper towel-lined plate to drain.

You can serve these beer-battered brussel sprouts as an appetizer or side dish. They are also delicious dipped in a blue cheese yogurt dip.

This recipe is quick and easy to make and will change the way you think about Brussels sprouts! These smashed and breaded brussel sprouts will be a hit at your next party. They’re gluten-free and make an addictive appetizer!

Before frying, rinse Brussels sprouts under cold running water to help prevent them from discoloring. Then, trim and halve the sprouts to create even sized pieces. The smaller the pieces, the more evenly they cook. Finally, coat each sprout with flour and salt. After dipping the brussel sprouts in the batter, carefully lower them into the hot oil and fry until they are deep golden and crispy on all sides.


Battered brussel sprouts are an easy appetizer to prepare and a fun way to enjoy the health benefits of brussel sprouts. They are crispy on the outside, but tender and creamy on the inside. They also make an impressive appetizer for a Thanksgiving or Christmas party. Serve them with a blue cheese yogurt dip and you’ll have a winning party food idea that everyone will love.

First, you’ll need to blanch the sprouts. To do this, place them in a pot of boiling water and add some salt to keep them from getting soggy. This takes about 10 minutes, and will help them maintain their crispness.

Next, you’ll need to coat the brussel sprouts in a light beer batter. This helps them cook faster and makes them crispy on the outside without getting soggy on the inside.

A simple mixture of flour, beaten eggs and panko crumbs is a good choice for this recipe, but you can experiment with other coatings. To get a really tasty beer-batter fried brussel sprout, try adding maple syrup or Dijon mustard to the batter for extra flavor.

If you want to keep things simple, you can even use a store-bought beer and batter your own brussel sprouts. The beer will add carbon dioxide to the batter, which gives it a lighter texture and makes it stay crispy for longer.

You can even add a splash of Wiltshire Chilli Farm’s Cranberry Kick sauce to the batter for a tangy take on this classic holiday side dish. The cranberry sauce is a little spicy but it’s still an easy and delicious addition to this crowd-pleasing recipe!

The best part of this recipe is that it’s so easy to make. You can prep the sprouts, the batter and the dipping sauce all in one go and you won’t have to spend hours in the kitchen! These smashed and breaded brussel sprouts are definitely a must-try for the holiday season. Or anytime you’re craving something a little different.

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