No.17 Side Dishes
Brussels Sprouts Fry (with Tartar Sauce)
Ready in
min
2-3 servings
Prep 15 min
Cook 15 min
Ingredients
- Brussels Sprouts Fry
- Simple Tartar Sauce
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Directions 8 steps
- 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.
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Notes
Patting the sprouts dry after blanching helps the coating stick and fry up crisp. Blanching beforehand reduces their bitterness.
