Ingredients
450g Brussels sprouts
1 ½ cups all-purpose flour divided
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon onion powder
9 oz 250 ml beer
½ cup all-purpose flour for dredging
Vegetable oil for frying
For the Sriracha Dip
1 cup yogurt or dairy free yogurt
½ teaspoon sriracha sauce
STEP 1
Prepare a large bowl of cold water and set aside.
STEP 2
To blanche the sprouts, bring a large pot of water to the boil, add the sprouts and simmer for 7 minutes or until very lightly cooked – the time will depend on how large your sprouts are, but you don’t want them fully cooked and soft. Remove and plunge into the bowl of cold water for 2 minutes, then drain well and dry gently with a tea towel.
STEP 3
Place ½ cup of the flour in a small bowl, for dredging. Add a few layers of kitchen paper or a tea towel to a plate, for draining.
STEP 4
Meanwhile, prepare the beer batter by whisking the remaining 1 cup of the flour, baking powder, salt, paprika and onion powder in a medium bowl. Pour in the beer and briefly whisk. It’s fine to have lumps.
STEP 5
Add enough oil to a deep pot to about 2” deep. Heat to about 375F (190C) or until you drop a bit of batter in and it immediately sizzles and begins to brown.
STEP 6
Meanwhile, roll the brussels sprouts in the flour, then coat in the beer batter. Carefully add the sprouts to the pot of hot oil, by lowering in with a metal spoon or tongs, in batches, and fry until golden brown – about 4 minutes. Remove carefully with a metal slotted spoon or metal tongs and place onto a plate with kitchen paper or a tea towel to drain. Repeat until all the beer battered brussels sprouts are cooked.
STEP 7
To make the dip, stir the sriracha into the yogurt and serve.
Recipe by You say Potatoes