Brussels Sprouts Fry (with Tartar Sauce)
Ingredients
| Brussels Sprouts Fry | |
| Brussels sprouts | 15-20 |
| Flour | as needed |
| Egg | 1 |
| Panko | as needed |
| Frying oil | as needed |
| Salt | to taste |
| Simple Tartar Sauce | |
| Hard-boiled eggs | 2 |
| Mayonnaise | 3 tbsp |
| Vinegar or lemon juice | 1 tsp |
| Salt and pepper | to taste |
| Diced onion or pickles (optional) | a small amount |
Directions
- 1
Trim the base of the Brussels sprouts and remove any tough outer leaves. Cut larger ones in half.
- 2
Blanch in salted boiling water for , drain, and pat dry thoroughly. (This reduces bitterness and ensures even cooking.)
- 3
Dust the sprouts lightly with flour, dip in beaten egg, then coat well with panko.
- 4
Heat frying oil to 170-180°C (340-360°F).
- 5
Fry the sprouts for until golden brown.
- 6
Drain on a wire rack or paper towels and sprinkle lightly with salt.
- 7
Make the tartar sauce. Roughly chop the hard-boiled eggs and mix with mayonnaise, vinegar, and salt and pepper. Add onion or pickles to taste.
- 8
Plate and serve with the tartar sauce.
Notes & Tips
Patting the sprouts dry after blanching helps the coating stick and fry up crisp. Blanching beforehand reduces their bitterness.
